Ingredients
- 50 ml Olive Oil
- 10 Hake Fillets
- 500 g Mini Chorizo Barbecue
- 200 g Red Kidney Beans
- 500 g Salad Potato
- 1 tsp Garlic puree
- 500 g Tomatoes chopped
Instructions
- 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
- Add the tomatoes and cook through
- Place the tomato mixture in the bottom of the service dish, serve with the hake on top
Serves | 5 |
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Prep Time | 20 mins |
Cook Time | 10 mins |