ROASTED MULLET WITH CANNELLINI BEANS
"Pep up fish with chorizo and beans"
2 x 100g dried chorizo, finely chopped 1 tbs olive oil 1 red onion, sliced 2 garlic cloves, crushed 2 tsp smoked paprika 1 tsp chilli powder 400g jar passata 3 truss tomatoes, chopped 1 tbs balsamic vinegar 400g tin cannellini beans, rinsed and drained 4 x 180g mullet fillets, skin on (or other firm, white fish) Charred lemon, micro parsley (or flat-leaf parsley) to serve
Preheatolive Once minutes Removeoilit beginsin ovenuntila half saucepancrispto to the 200°C. sizzle,and chorizo overthe Place cook fat with medium chorizofor hasa 3-4 slotted rendered.heat.and spoon paprika and and set chilli aside. and Add cook the for onion,2-3 minutes garlic, until fragrant. Add the passata, tomatoes, balsamic and beans and cook for a further 8 minutes or until reduced and thickened. Season to taste. Season the mullet and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 minutes or until just cooked through. Serve with beans and top with reserved chorizo, lemon and micro parsley.
NUTRITION • 45G PROTEIN • 9G SAT FAT • 19G CARB • 10G SUGARS • 955MG SODIUM • 465 CAL (1935KJ)