Spicy and aromatic pan fried fish
25 ml olive oil
75g chorizo sausage
½ 400g tin of cherry tomatoes
3 white fish fillets (haddock, cod, pollack, bass)
½ handful fresh thyme and dried tarragon
1 tsp lemon zest
juice of half a lemon
1 tsp paprika
25 ml rice wine or sherry
black pepper and salt for the fish
Fry the chorizo for a minute with the olive oil in a hot pan. Then add the tomatoes, herbs, lemon zest, paprika and sherry and cook on a gentler heat for a further 10 minutes to allow the flavours to merge and mature.
Now in a separate pan fry the fish flesh down for a minute then turn to brown the skin. Cook skin down for around 5 minutes until the fish is flaky, moist and tender. Put the tomato sauce on a plate, then put the fish on top with a little salt, pepper and lemon juice.
Eat with potato slices sautéed in olive oil with chopped fresh rosemary.
Different amounts of chorizo have different spiciness. This needs to be taken into account when cooking this dish. For mellower varieties increase the amount of paprika and vice versa. Otherwise this is a nicely balanced recipe and so not worthy of much meddling, except when it comes to fresh herbs; use what you have in the middle of winter. Bay, basil, coriander, lovage, marjoram, parsley and sweet cicely are all fine.