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This is a great way of adding lots of flavour to baked white fish. If you like to add a little more heat to the sauce, choose a spicy chorizo.

WIT T AT C RI A D LI E A CE

REDIE T e e ◆ 1tbsp olive oil ◆ 1 medium onion, chopped ◆ 1 yellow pepper, deseeded and

sliced ◆ 55g chorizo, chopped ◆ 1 clove garlic, crushed ◆ 1 x 400g tin chopped plum

tomatoes ◆ 6 black olives, pitted and sliced ◆ 1tbsp chopped fresh flat leaf

parsley ◆ 4 x 150g fillets of pollock, coley,

haddock or cod, skinned ◆ 2tbsp lemon juice ◆ Salt and freshly-ground black

pepper ◆ 1tbsp chopped fresh flat

leaf parsley, to serve 1 Set the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Line a baking tray with non-stick parchment paper. 2 Heat the oil in a medium sized saucepan. Add the onion and pepper and cook over a low heat with a lid on, stirring occasionally for 15min or until the vegetables have softened. Add the chopped chorizo and cook for 5min until the fat is running from it. Add the garlic and cook for a further 1min. 3 Add the tomatoes and bring to the boil. Reduce to a thick sauce. Add the olives and herbs, season to taste with salt and pepper and remove from the heat. 4 Meanwhile place the fish fillets on the prepared baking tray with a gap between each one. Sprinkle with the lemon juice and season with salt and pepper. Bake in the preheated oven for 15min or until just cooked. Remove from the oven and put the fish fillets onto a warm plate to keep warm for a few minutes. 5 Drain any juices on the baking tray into the tomato sauce and bring to the boil. Taste for seasoning again and serve fish with the sauce and parsley.