For the tomato sauce,
- Tin of chopped tomatoes
- 1 onion, finely chopped
- 1 veg stock cube
- 1 teaspoon of sugar
- 1 desert spoonful of balsamic vinegar
- Freshly ground pepper
Soften the onions in a little olive oil until translucent (about 10min in pan, or 5 in microwave). Add tinned tomatoes, vinegar, stock cube, sugar and pepper. Simmer for about ten min then blend and set aside.
- 2 cod fillets or other chunky white fish
- About two inches of chorizo, chopped into little bits
- 4 Spring onions, sliced
- Mashed potato (potatoes, creme fraiche, butter, salt and pepper) to serve with.
Pan fry the fish about a minute each side (you will need to vary this depending on the size and thickness of your fish). Place in the oven on top of a mound of mash on a very low heat. Meanwhile fry the chorizo and spring onion quickly on a high heat until crispy. Drain.
Spoon tomato sauce around fish and mash. Sprinkle with crispy chorizo and spring onion. Serve.