Have your oven lovely and hot for this one so the crust turns crisp and golden.
Keep an eye on the fish – thick fillets will need a little longer than thin ones, and you don’t want to overcook them
• 4 thick hake fillets, (cod is also fine)
• 2 tablespoons olive oil, plus extra for brushing
• sea salt
• freshly ground black pepper
• 700g sweet potatoes, cut into 3-cm chunks
• 60g chorizo, finely sliced
• 2 large handfuls spinach
• 1 lemon, cut into quarters
For the crust:
• 60g sourdough breadcrumbs, (or similar)
• 25g grated parmesan cheese
• 1 garlic clove, crushed
• handful flat leaf parsley leaves and fine stalks, finely chopped
• 1/2 lemon, finely grated zested
• 2 tablespoons olive oil
1 Preheat the oven to 220°C.
2 Lightly brush both sides of the fish with olive oil and season generously with salt and pepper. Set aside.
3 Place the sweet potatoes in a 30 x 20 x 5-cm roasting tray, toss with the 2 tablespoons of olive oil and season generously with salt and pepper. Roast for 20 minutes, shaking the tray halfway through.
4 Meanwhile, toss all the ingredients for the crust together in a bowl.
5 When the sweet potatoes have had their 20 minutes, remove the tray from the oven and nestle the fish fillets into the tray, skin-side down if they have skin. Arrange a single layer of chorizo on top of each fillet, then cover with the crust mixture, pressing down gently to keep it in place.
6 Roast for 10–15 minutes, or until the fish is just cooked through and the crust is golden.
7 Transfer the fish to warmed serving plates. Add the spinach to the roasting tray and toss with the sweet potatoes.
8 The spinach should wilt slightly in the residual heat of the roasting tray. Serve immediately with the fish, and lemon wedges for squeezing over the fish.
Recipe courtesy of Sue Quinn. Extracted from Roasting Tray Magic.