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Basque-Style Breaded Haddock Fillets With Bell Peppers, Chorizo And Olives

Enjoy the flavours of the Basque country right in your own home with this easy-to-make dish using High Liner’s Crispy Breaded Haddock, fresh vegetables and chorizo sausage. Salud!
Pour: 4
Prép: 10 mins
Cuisson: 20 mins
Ingrédients
Préparation

Ingredients

  • 5 Signature Cuts™ Breaded Haddock Fillets
  • 1 red onion, peeled and cut in half rounds
  • 1 white onion, peeled and cut in half rounds
  • 1 pint cherry tomatoes, dry
  • 1 green bell pepper, seeded and cut into ½” thick strips
  • 2 red bell peppers, seeded and cut into ½” thick strips
  • 4 oz (115g) chorizo sausage, cut into ¼” thick slices
  • ½ cup black olives (Kalamata - ideally pitted)
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp espelette pepper or ½ tsp smoked paprika, or ¼ tsp sweet paprika or cayenne pepper
  • 6-7 sprigs flat-leaf parsley
  1. Preheat your oven to 450°F with a rack in the middle.
  2. In a large bowl, combine the red onion, white onion, cherry tomatoes, green and red bell peppers, chorizo and olives. Pour in 2 tablespoons of extra virgin olive oil and add the espelette pepper (or smoked paprika, sweet paprika and cayenne pepper). Toss to coat all the ingredients and arrange in an even layer on a large rimmed baking sheet.
  3. Place the battered haddock fillets on top. Drizzle with 2 tablespoons of extra virgin olive oil and season to taste with salt and freshly ground black pepper.
  4. 4. Bake for 19 minutes, flipping the haddock fillets halfway through cooking. Sprinkle with coarsely chopped parsley before serving.

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