As we emerge blinking into the light from lockdown you may be wondering how to use up all the remnants of the store cupboard and freezer provisions you diligently purchased at the beginning! Our freezers for many having been a saving grace.
Frozen fruit and vegetables are not the poor relation to fresh. In fact they normally have far more vitamins packed into them than their fresh counter parts which may have been in cold storage and then been subjected to long shelf lives and light conditions which destroy some vitamins especially Vitamin C.
As with any storage, some items are suitable for longer storage than others, and as an example, fish is best used within three months of freezing. The quality and texture of the fish will reduce after this time.
So here is a recipe, very quick and easy for you to make the most out of some frozen fish fillets you may have languishing in the freezer! Remember to use uncooked chorizo for this. I use the Waitrose Tappas version but you probably won’t use all of them, so you could pop the unused ones in the freezer for next time or a pasta dish.
I like to serve this with on a bed of wilted spinach with frozen peas and new potatoes.
4 thick fish fillets, skinned and defrosted if frozen
1 lime, juice and zest
Oil for cooking
100g raw chorizo cut into thick slices
1 garlic clove chopped
25g parsley (use what you have, oregano or thyme would be just as nice)
25g grated parmesan (or strong cheddar)
75g Panko breadcrumbs (or make your own with some stale bread)
Salt and pepper
2 tsps olive oil
1 large bag of spinach or 400g fresh, washed
1 large knob of butter
Black pepper and salt
- Place the fish in a non- metallic container and sprinkle over the lime juice. Chill.
- Place the chorizo slices with a drop of oil into a pan and fry the chorizo over a medium heat until the fat melts and begins to run. About 1-2 minutes. Toss in the breadcrumbs and allow them to absorb all the lovely red oil from the chorizo. Allow to cool and then place in a food processor or use a hand blender to blitz along with the garlic, lime zest, parsley, parmesan, and a good grinding of black pepper and salt. You want a rough texture so don’t over blitz!
- Place the fish fillets on a baking tray lined with tin foil. Divide the crust between the four fillets and press down lightly covering the whole surface of the fish.
- Now either chill until required or cook at 180C/GM6 for 15 – 18 minutes until the fish is just cooked.
- Meanwhile boil you new potatoes with a sprig of mint from the garden if you have it.
- Melt the butter in a large pan and drop in the spinach. Using tongs, keep moving the spinach leaves around until starting to wilt. This will take a few minutes to get the whole bag done. Once wilted, season well with salt and pepper and squeeze over the lemon juice.
- Plate up the spinach on warm plates in a neat pile and place a cooked fish fillet on top. Serve with the new potatoes and peas. Drizzle over a little olive oil before serving.