Page 504 - YC Cooking School

Essential Guide to Cooking with Fish

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Roasted hake, chorizo, chickpeas and preserved lemon

Serves 4 | Preparation time: 30 minutes| Cooking time: 15 minutes

What you’ll need:

Ingredients

For the Hake

800g Hake, cut into 200g cutlets on the bone
Olive oil
Salt and freshly ground black pepper
1 cup (250ml) polenta

For the chorizo and chickpea ragout

100g chorizo, thinly sliced
6 ripe tomatoes, blanched, peeled and chopped
2 tins chickpeas, drained
2 tbsp (30ml) preserved lemon peel, finely diced
50g butter
Juice of 1 lemon
10g flat leaf parsley, roughly chopped
Salt and freshly ground black pepper

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