Fish baked in tomato and chorizo sauce

This is 20 minute tea that came about from a Friday-night need for something quick to cook with fish. It’s mostly ‘store cupboard’ ingredients too which helps in a busy week.

I used a smoked haddock fillet (a favourite at the moment) but I’d make this with cod or coley too I think. Maybe even a tuna or salmon steak.

Start by frying chopped chorizo until it starts to colour. Remove that from the pan and fry a diced onion in the oil from the chorizo. Add some chopped garlic and some mushrooms, peppers or courgettes.

Let this cook until softened then add about half a jar of passata and simmer for about five minutes. Season to taste with plenty of black pepper and at the last minute add a handful of fresh basil or a good shake of thyme.

Pour this sauce into and oven dish and sit fish fillets on top. This cooked in a hot oven (200 degC) for about 10 minutes. While it was in the oven I fried some sauté potatoes.

Some olives or maybe a little chilli would have been good additions to the sauce – it’s definitely one that will be added to our regular fish recipe list.

I didn’t hang onto the recipe, but this was inspired by an Olive article on things to do with passata.