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    • Plaice Fillets with Chorizo and Tomato

    Mark Sharron
    Easy
    35 minutes
    02-Apr
    Plaice Fillets with Chorizo and Tomato is a delicious and easy-to-make dish that is sure to please. This dish combines the succulent flavour of plaice fillets with the smoky and spicy notes of chorizo and tomato. The combination of these flavours creates a unique and tasty dish that is sure to become a family favourite. The dish is also quick and easy to prepare, making it perfect for busy weeknights. Serve with a side of steamed vegetables or a salad for a complete meal.   
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    Ingredients

    • 4 plaice fillets
    • 2 tablespoons olive oil
    • 2 cloves garlic, finely chopped
    • 100g chorizo, diced
    • 1 onion, finely chopped
    • 1 red pepper, deseeded and diced
    • 2 tablespoons tomato purée
    • 400g tin chopped tomatoes
    • 1 teaspoon smoked paprika
    • A pinch of sugar
    • A handful of fresh parsley, finely chopped
    • Salt and freshly ground black pepper, to taste
    • Lemon wedges, to serve

    Method

    • Step-by-Step Method for Plaice Fillets with Chorizo and Tomato
    • Pat the plaice fillets dry with kitchen paper and season both sides lightly with salt and black pepper
    • Prepare all vegetables and aromatics: finely chop the garlic, onion, and parsley; dice the chorizo and red pepper
    • Heat 1 tablespoon olive oil in a large non-stick frying pan over medium heat
    • Add the diced chorizo; cook for 2-3 minutes, stirring occasionally, until chorizo releases oil and starts to crisp
    • Add the chopped onion, red pepper, and garlic to the pan; sauté for 3-4 minutes until soft and fragrant
    • Stir in the smoked paprika and tomato purée; cook 1 minute, stirring constantly
    • Add the chopped tomatoes (including juices) and a pinch of sugar; stir well to combine
    • Simmer the sauce gently for 10-12 minutes, allowing it to thicken and flavors to meld; taste and adjust seasoning if needed
    • In parallel, while the sauce simmers, heat the remaining 1 tablespoon olive oil in a separate non-stick pan over medium-high heat
    • Sear the seasoned plaice fillets skin-side down (if skin on) for 2 minutes until lightly golden, then flip and cook 1-2 minutes more until just cooked through
    • Spoon the chorizo-tomato sauce onto each plate, creating a bed for the fish
    • Carefully place a plaice fillet on top of the sauce on each plate
    • Scatter chopped parsley over the top for freshness and color
    • Serve with lemon wedges on the side for squeezing over the fish
    • Optional: accompany with a side of steamed green vegetables or crusty bread, if desired