Crispy Pollock/Cod with Chorizo and Black Olive Dressing is Packed full of flavours.
Serves 4
Cooks in 3-4 minutes
Ingredients
- 2 tbsp olive oil
- 4 x 175g/6oz haddock or cod fillets - skin left on and boned
- 25g/1oz butter
- 100g/4oz raw chorizo, skinned and cubed
- 100g/4oz black olives, stones removed (good quality)
- 1 tbsp chopped fresh flat-leaf parsley
- Good squeeze of lemon juice
- Salt and freshly ground black pepper
Method:
Heat half of the olive oil in a large heavy-based frying pan and add the fish fillets, Skin side down.
Cook for a minute or two until the skin is just beginning to crisp, then add little knobs of the butter to the pan
around each piece of fish and continue to cook for another minute or so until the skin is nicely crisp.
Turn the fillets over and cook for a further 3-4 minutes until cooked through. Transfer to a warm plate and keep warm.
Make the dressing:
Add a tablespoon of olive oil to the frying pan and then add the Chorizo.
Sauté for 3-4 minutes until the Chorizo has begun to release its oil.
Remove from the heat and add the olives, parsley and lemon juice.
Deglaze the pan until ingredients are smooth and season to taste.
Serve skin side up with crispy potato slices.
Drizzle around the chorizo and black olive dressing.