Recipes
Date posted: 21/12/2016
Ingredients
| La Pedriza pure olive oil P.e.t | 50ml |
| Young's MSC hake fillets 110-130g | 10 |
| Il Pesatore mini chorizo barbecue | 500g |
| Everyday Favourites red kidney beans | 200g |
| Mid salad potato - 28-35mm | 500g |
| Garlic puree | 1tsp |
| Everyday Favourites chopped tomatoes | 500g |
Method
- Pre-heat oven to 180°C.
- Drizzle a little oil on each fillet and roast until cooked, ensuring the fillets do not go dry.
- Heat the rest of the oil in a thick bottomed pan and add the chorizo, heat through and add the beans and potatoes and cook for approximately 3-5 minutes.
- Add the tomatoes and cook through.
- Place the tomato mixture in the bottom of the service dish , serve with the hake on top.