Pollock Fillet With Chorizo And Pepper Sauce

1. 1

   Preheat oven to 400F

2. 2

   Place the fillets in a silicone papillote steamer or aluminum foil.

3. 3

   Sprinkle with the lemon juice, a little olive oil, the old bay, salt, and pepper.

4. 4

   Bake for 30 minutes.

5. 5

   Peel and chop the onion, slice the pepper thinly, and slice the chorizo.

6. 6

   In a frying pan, add the chorizo and cook. Prick the chorizo a couple of times to release the fat.

7. 7

   Add the onion and the pepper. Mix.

8. 8

   Add the tomato puree and sugar. Simmer until the chorizo is well done and the sauce thickens.

9. 9

   To serve, top the fish with the sauce.

10. 10

    Accompany with pasta or rice.

No nutritional information available.

No additional tips available.