Kim's Kitchen

1 tbsp extra-virgin olive oil , plus extra to serve
50g chorizo , peeled and thinly sliced
250g salad or new potatoes , sliced (I used Charlotte)
4 tbsp dry sherry , or more if you need it (or use white wine)
2 skinless thick fillets white fish e.g. hake
good handful cherry tomatoes , halved
half a sliced red pepper
20g bunch parsley , chopped
crusty bread , to serve

Heat a large lidded frying pan, then add the oil. Tip in the chorizo, fry for 2 mins until it starts to release its oils, then tip in the potatoes and some seasoning. Splash over 3 tbsp sherry, cover the pan tightly, then leave to cook for 10-15 mins until the potatoes are just tender. Move them around the pan a bit halfway through.

Season the fish well. Give the potatoes another stir, add the cherry tomatoes and most of the chopped parsley to the pan, then lay the fish on top. Splash over 1 tbsp sherry, put the lid on again, then leave to cook for 5 mins, or until the fish has turned white and is flaky when prodded in the middle. Scatter the whole dish with a little more parsley and drizzle with more extra virgin oil.

Serve straight away with crusty bread.