Plate of Skrei fillets on a bed of clams and chorizo in tomato sauce

Skrei with smoky chorizo and clam sauce

  • 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



  • 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


  • 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.

Nutritional Information

  • Kcals 440
  • Fat 19.4g
  • Saturates 6.5g
  • Carbs 8.5g
  • Protein 49.3g
  • Salt 3.2g