White Fish Fillets with Chorizo Cassoulet

Ingredients

You'll Need

  • 10 Young’s Cape Hake or Wild Alaska Pollock fillets
  • 250g chorizo cubes
  • 2 white onions, diced
  • 2 carrot, diced
  • 1 tin cannellini beans, drained
  • 1 garlic clove, crushed
  • 1 tsp. chopped thyme
  • 2 tbsp. chopped flat parsley
  • 2 tbsp. chopped black olives
  • 250g washed spinach leaves
  • ½ tbsp. tomato puree
  • 3 tbsp. olive oil

  • Cooking time

    45 mins

  • Serves

    10

Method

Method

  1. Preheat oven to fan 180°c and place frozen fillets on a baking tray and bake in oven for 30 – 35 minutes.
  2. In a saucepan on medium heat add the oil and cook the onions and carrots until soft.
  3. Add the tomato puree, garlic, chorizo and beans and continue to cook for 5 minutes.
  4. Add the herbs, olives and spinach and mix well until the spinach leaves have wilted.
  5. Season to taste then divide between the Hake fillets and serve with crusty bread.

Meal Inspiration

All of our delicious dishes have been developed to meet School Food Standard guidelines

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