Oven Baked Fillet of Hake with Wild Venison Chorizo and Chick Peas
Heat a saucepan and add half the cold pressed rapeseed oil. Add the wild venison chorizo and red onion to the pan and sweat gently for 2-3 minutes.
Now add the chickpeas and cook for 2 minutes. Add tomato puree and cook for a further 2 minutes.
Finally, add the stock, bring to the boil, then simmer for 5 minutes. Mix through the diced tomato and parsley, then pop a lid on the pan and put the stew to one side.
Heat a non-stick frying pan and add the remaining oil. Place the hake in the pan skin side down and cook on a moderate heat for 2 minutes.
Once well seared, flip over and cook for a further 1 minute, then place into a pre-heated oven at 180°C for 5 minutes, or until fish is cooked.
Serve the hake on a bed of the chick pea and chorizo stew.
800 grams fillet of hake, skin on
150 grams Wild Venison Chorizo, diced
400 grams tinned chick peas, drained and rinsed
2 large tomatoes, finely diced
1 tablespoon(s) of tomato puree
1 vegetable stock cube dissolved in 100ml of boiling water
1 small bunch of parsley, chopped
1 red onion, diced
1 tablespoon(s) Cold Pressed Rapeseed Oil