CHORIZO CRUSTED HADDOCK

Cooking Instructions for our dine at home meal

Preheat oven to 190oc.

Transfer the cauliflower to a non stick baking sheet, season with salt & pepper & roast for 20 to 25 minutes shaking half way through cooking until lightly charred & tender.

Pour the pepper stew into a deep sided baking dish. Gently lay the fish fillets on top, drizzle with a little olive oil and top with the chorizo crumb & place into the oven for the last 20 minutes with the roast cauliflower.

To check the fish is cooked place a skewer through the thickest part of the flesh if there is no resistence its done.

Spoon the stew & fish onto 2 warmed serving plates & the roast cauliflower on the side.

Serve with wedges of fresh lemon.

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