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Ingredients
- skrei 2 fillets, about 150g each
- olive oil
- chorizo 100g, diced
- garlic 1 clove, finely sliced
- white wine 100ml
- tinned cherry tomatoes ½ a 400g tin
- clams 300g
- flat-leaf parsley a handful, chopped
- lemon ½, zested
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Season the skrei, drizzle with oil then wrap each fillet in baking paper or foil. Bake in the oven for 15 minutes, until just cooked through.
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Step 2
Heat 2 tbsp olive oil in a pan. Add the chorizo and cook until crisp. Stir in the garlic and cook for a minute, then add the wine and bubble for 2 minutes.
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Step 3
Stir in the tomatoes, then simmer for 10 minutes. Add the clams and cover until all the clams have opened.
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Step 4
Spoon the clams and sauce into warm, shallow bowls. Remove the skin from the baked skrei and sit it on top. Finish with a sprinkle of parsley and lemon zest.
Nutritional Information
- Kcals 440
- Fat 19.4g
- Saturates 6.5g
- Carbs 8.5g
- Protein 49.3g
- Salt 3.2g