Skrei with smoky chorizo and clam sauce
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
- 2 fillets skreiabout 150g each
- olive oil
- 100g chorizodiced
- 1 clove garlicfinely sliced
- 100ml white wine
- ½ a 400g tin tinned cherry tomatoes
- 300g clams
- a handful flat-leaf parsleychopped
- ½ lemonzested
Nutrition: per serving
- kcal440
- fat19.4g
- saturates6.5g
- carbs8.5g
- protein49.3g
- salt3.2g
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.