50g Chorizo peeled and thinly sliced
450g new potatoes par boiled and sliced
4 tbsp Sherry
2 Skinless thick fillets of Haddock
Handful of Cherry tomatoes
20g bunch of parsley
Crusty bread to serve
Heat a large frying lidded pan, then add a splash of olive oil, tip the chorizo in and fry for 2 mins. Add the potatoes, seasoning and the sherry. Add the lid and let it cook for 10 mins.
Season the fish, add the tomatoes and parsley to the pan and place the fish on top, put the lid on again, then cook for 5 mins until the fish has turned white and flaky when prodded!
Scatter the dish with some more parsley and a drizzle of olive oil.
Serve with Crusty Bread.