One pot Italian dinner

Recipe by: Clement Pedro
Serves: 4
Cooking: 15min
Preparation: 15min

Sea Harvest Frozen kingklip
50g chorizo
½ cup white wine
250ml chicken stock
1 tablespoon oil
1 clove garlic, chopped
1 red chilli, deseeded and chopped 
1 tsp organum
1 red onion thinly sliced
4 baby marrows chopped
150g baby cherry tomatoes
250g Nicola potatoes, chopped into irregular chunks and parboiled
Basil pesto
Garlic toast

Method

Preheat the grill in the oven.Place the oil, garlic, organum and chili in an oven safe pan or wok on the stove over a medium heat. Add the chorizo, onion and baby marrow and cook off. Add frozen kingklip to the pan and brown both sides of the fillet. This will release any excess moisture the fish is retaining resulting in a nice fishy broth. Add your wine and stock and allow to reduce by a third.Add your tomatoes and parboiled potatoes to the pan and transfer directly to the oven. Allow the dish to gratinate under the grill for 10 minutes or until tomatoes burst.Remove dish from oven stir through the basil pesto and serve with chunky garlic toast.

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