PREHEAT oven to 220°C. Line an oven tray with baking paper.
- Toss potatoes with a drizzle of olive oil on prepared tray. Season with salt and pepper. Bake for 20 minutes until potatoes are golden and cooked through. Turn once during cooking.
- Pat fish dry with paper towels, removing any remaining scales or bones. Combine flour, salt and smoked paprika and coat fish with this mixture, shaking off any excess. Heat a drizzle of oil in a large fry-pan on high heat. Fry chorizo for 1–2 minutes, until crispy. Remove from pan and set aside. Reserve any oil from chorizo in pan. Add fish to pan and cook for 1–2 minutes each side, until golden and cooked through.
- While fish is cooking, bring a small pot of salted water to the boil and cook broccoli for 2 minutes, until bright green and tender then drain.
- Toss cooked potatoes with spinach and chorizo and return to oven for about 1 minute to wilt spinach.
TO SERVE, place potatoes, spinach and chorizo onto a plate and top with fish. Place a dollop of red capsicum pesto on top and serve with broccoli on the side.
Potatoes & spinach
200g potatoes, scrubbed and diced 2cm cubes
2 handfuls baby spinach leaves
Fish, chorizo & broccoli
150g fish fillet
1 tablespoon flour, seasoned with a pinch of salt
½ teaspoon smoked paprika
50g chorizo, thinly sliced
½ head broccoli, cut into florets
2 tablespoons red capsicum pesto
Recipe by kiwi chef, Nadia Lim
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