Fish and Chorizo Traybake

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This delicious fish and chorizo traybake is the third one I've just recently made from the Hairy Bikers' Everyday Winners recipe book.

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The oven baked medley of vegetables and butter beans are so full of flavour and go incredibly well with the chorizo crust topped white fish of your choice.   Each mouthful is different from the pops of cherry tomatoes and chunks of peppers and courgettes coated in oily red wine juices, to the fish with the chorizo crust that has hints of basil throughout.

Another lovely meal to be enjoyed outside with a glass of wine when the sun starts heating up and shining!

Tips

• Chorizo crust – the original recipe for the crust is double the ingredients noted below…I made half when I made it the first time, along with half of all the other ingredients as I was just making it for 2.   There was far too much crust mixture for the 2 pieces of fish, so I used the other half to top a batch of macaroni cheese and have halved the ingredients list below for the full recipe for 4.
• This fish and chorizo traybake is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• fish dishes
• pork dishes
• creamy salmon, leek and potato traybake
• chorizo meatball and feta traybake
• posh fish and chunky chips

Latest Recipes

Ingredients

• 2 red onions, cut into wedges
• 2 red peppers, cut into thick slices
• zest of 1 lemon
• 2 large courgettes, cut into chunks
• 2 tbsp olive oil
• 3 thyme sprigs
• salt and freshly ground black pepper
• 100ml red wine
• 2 x 400g tins butter beans
• 250g cherry tomatoes

For the fish and crust (see Tips):

• 50g chorizo, skinned and sliced
• 50g breadcrumbs
• a small clove garlic, finely chopped
• 3 or 4 basil leaves
• 4 x fairly thick fillets of white fish, such as cod, haddock or hake, skinned
• salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200C/Fan 180C/gas 6. Arrange the onions, peppers and courgettes in a roasting tin and drizzle over the olive oil. Sprinkle the lemon zest over the veg and mix thoroughly. Add the thyme sprigs to the tin and season with salt and freshly ground black pepper, then roast in the oven for 20 minutes. Pour in the red wine and add the butter beans, then return to the oven for a further 10 minutes.
2. Meanwhile, make the crust. Put the chorizo in a dry frying pan and fry until crisp and much of the fat has rendered out. Drain on kitchen paper. When cool, put the chorizo in a food processor with the breadcrumbs, garlic and basil leaves. Blitz until the mixture is finely textured with a paste-like quality. Season the fish fillets, then press some chorizo mixture on top of each one.
3. Add the fish fillets to the roasting tin and dot the cherry tomatoes around them. Put the tin in the oven for a further 15 minutes until the fish is cooked through.

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Fish and Chorizo Traybake

Deborah

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Course Main, Main Course

Cuisine Spanish

Servings 4 people

Ingredients

  

• 2 red onions cut into wedges
• 2 red peppers cut into thick slices
• zest of 1 lemon
• 2 large courgettes cut into chunks
• 2 tbsp olive oil
• 3 thyme sprigs
• salt and freshly ground black pepper
• 100ml red wine
• 2 x 400g tins butter beans
• 250g cherry tomatoes

For the fish and crust (see Notes):

• 50g chorizo skinned and sliced
• 50g breadcrumbs
• a small clove garlic finely chopped
• 3 or 4 basil leaves
• 4 x fairly thick fillets of white fish such as cod, haddock or hake, skinned
• salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 200C/Fan 180C/gas 6. Arrange the onions, peppers and courgettes in a roasting tin and drizzle over the olive oil. Sprinkle the lemon zest over the veg and mix thoroughly. Add the thyme sprigs to the tin and season with salt and freshly ground black pepper, then roast in the oven for 20 minutes. Pour in the red wine and add the butter beans, then return to the oven for a further 10 minutes.
• Meanwhile, make the crust. Put the chorizo in a dry frying pan and fry until crisp and much of the fat has rendered out. Drain on kitchen paper. When cool, put the chorizo in a food processor with the breadcrumbs, garlic and basil leaves. Blitz until the mixture is finely textured with a paste-like quality. Season the fish fillets, then press some chorizo mixture on top of each one.
• Add the fish fillets to the roasting tin and dot the cherry tomatoes around them. Put the tin in the oven for a further 15 minutes until the fish is cooked through.

Notes

• Chorizo crust – the original recipe for the crust is double the ingredients noted below…I made half when I made it the first time, along with half of all the other ingredients as I was just making it for 2.   There was far too much crust mixture for the 2 pieces of fish, so I used the other half to top a batch of macaroni cheese and have halved the ingredients list below for the full recipe for 4.
• This fish and chorizo traybake is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• fish dishes
• pork dishes
• creamy salmon, leek and potato traybake
• chorizo meatball and feta traybake
• posh fish and chunky chips

Keyword chorizo crust, cod, haddock, Hairy Bikers, Hairy Bikers Everyday Winners, hake, oven baked, white fish