Skrei with smoky chorizo and clam sauce

Name: Skrei with smoky chorizo and clam sauce
Total time: 30 min
Yield: serves 2
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

30 minutes
serves 2
A little effort

This recipe for skrei with smoky chorizo and clam sauce makes for an easy but impressive midweek meal that's ready in just 30 minutes

April 20, 2016 at 9:05 am

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

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.