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Roasted mullet with cannellini beans

Name: Roasted mullet with cannellini beans
Yield: 4
Ingredients: 2 x 100g dried chorizo, finely chopped; 1 tbs olive oil; 1 red onion, sliced; 2 garlic cloves, crushed; 2 tsp smoked paprika; 1 tsp chilli powder; 400g jar passata; 3 truss tomatoes, chopped; 1 tbs balsamic vinegar; 400g tin cannellini beans, rinsed and drained; 4 x 180g mullet fillets, skin on (or other firm, white fish); Charred lemon, micro parsley (or flat-leaf parsley) to serve

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“Pep up fish with chorizo and beans” - Hayden Quinn.

2 x 100g dried chorizo, finely chopped
1 tbs olive oil
1 red onion, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp chilli powder
400g jar passata
3 truss tomatoes, chopped
1 tbs balsamic vinegar
400g tin cannellini beans, rinsed and drained
4 x 180g mullet fillets, skin on (or other firm, white fish)
Charred lemon, micro parsley (or flat-leaf parsley) to serve

Method

1.

Preheat oven to 200°C. Place chorizo and olive oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until crisp and the fat has rendered.
2.

emove half the chorizo with a slotted spoon and set aside. Add the onion, garlic, paprika and chilli and cook for 2-3 minutes until fragrant. Add the passata, tomatoes, balsamic and beans and cook for a further 8 minutes or until reduced and thickened. Season to taste.
3.

Season the mullet and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 minutes or until just cooked through. Serve with beans and top with reserved chorizo, lemon and micro parsley.