2 fillets of Forkbeard
1 tbsp. olive Oil
100g chorizo sausage, cubed
350g Charlotte Potatoes, cut in to small cubes
1 tsp paprika (I used smoked)
125ml vegetable Stock
150g cooked peas
Heat the oil in a pan and add chorizo. Fry for a couple of minutes on a medium heat until it starts to go crisp and the pan fills with the chorizo oil. Add the potatoes and the paprika and cook for another 5 mins or until the edges of the potatoes start to go brown. Stir occasionally.
Add the vegetable stock and turn up the heat. Boil for approx. 8 – 10 mins until the liquid has nearly all evaporated and the potatoes are soft. Add the peas and cook for another 2 minutes.
Whilst the fricassee is cooking, start to cook your fish.
Heat the butter in a pan. When it starts to sizzle add your Forkbeard. Gently fry for approx. 8 minutes or until most of the flesh has changed colour with just the top still raw. The underside should be golden brown. Carefully turn the fish over and squeeze the juice from ½ the lemon (you can use the other half to serve on the side) Cook for another minute, basting the fish with the lemony pan juices.
Spoon the cooked fricassee on to the centre of your plate and sit the fish on top. Drizzle the pan juices over the fish.