Skrei with smoky chorizo and clam sauce
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 fillets skreiabout 150g each
- olive oil
- 100g chorizodiced
- 1 clove garlicfinely sliced
- 100ml white wine
- ½ a 400g tin tinned cherry tomatoes
- 300g clams
- a handful flat-leaf parsleychopped
- ½ lemonzested
Nutrition: per serving
- kcal440
- fat19.4g
- saturates6.5g
- carbs8.5g
- protein49.3g
- salt3.2g
Method
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.
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.
step 3
Stir in the tomatoes, then simmer for 10 minutes. Add the clams and cover until all the clams have opened.
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.
