🍽️ Baked Skrei with Spinach and Chorizo

Name: Baked Skrei with Spinach and Chorizo
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Norwegian skrei fillet (winter cod); 350 g chorizo; 800 g spinach; 350 g chopped tomatoes; 150 g red bell pepper; 200 g onions; 100 ml olive oil; 150 ml white wine; 4 cloves garlic; salt (and pepper)

576 kcal · 30 min · 4 servings

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Ingredients

600 g Norwegian skrei fillet (winter cod)
350 g chorizo
800 g spinach
350 g chopped tomatoes
150 g red bell pepper
200 g onions
100 ml olive oil
150 ml white wine
4 cloves garlic
salt (and pepper)

Instructions

1. Season the skrei (pollock) generously with salt and sear it in a pan with a little olive oil. Place the pan in the oven preheated to 180 degrees Celsius for a few minutes to finish cooking the fish.
2. Take a small saucepan and mix the finely diced red bell pepper, onions, and garlic with a little extra virgin olive oil.
3. Pour the white wine into the pot and bring the mixture to a boil.
4. Add the peeled and chopped tomatoes and let the sauce simmer gently over low heat.
5. Finally, season the sauce with salt and pepper. Remove the pot from the heat and let the sauce cool down briefly so the flavors can meld together.
6. Cut the chorizo into small cubes and bake them for three minutes in the preheated oven at 180 degrees Celsius. Remove the chorizo and set it aside.
7. Sauté the spinach briefly in a pan with a little olive oil and garlic, stirring constantly. Season the spinach with salt at the end.
8. Plate the finished skrei, serving it together with the sauce, spinach, and baked chorizo cubes.

Nutrition per serving

kcal: 576
Protein: 40 g · Fett/Fat: 38 g · Carbs: 16 g