Ingredients
- 4 fresh groper steaks
- 1 Tbsp vegetable oil
- 2 chorizo, sliced into 4mm rounds, casings removed
- 1small onion, sliced thinly
- 500g potatoes cut into small dice
- Pinch smoked paprika (or plain paprika)
- 2 fresh bay leaves
- Sea salt and fresh ground black pepper
- 2 lemons
- Handful fresh parsley, roughly chopped
GROPER STEAK WITH CHORIZO AND POTATOES
Method
- Heat the oil in a heavy large oven dish over medium-high heat
- Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes
- Add the onions and potatoes and sauté until brown, about 5 minutes and season with just a little salt and pepper
- Season the groper steaks with salt and pepper on each side and drizzle over a little oil
- Place the fish on top of the potatoes and chorizo and squeeze over the juice of ½ a lemon
- Bake for 15 minutes or until potatoes and are tender and the fish is cooked
- You will notice the flesh whitens up and the central bone if using steaks will easily move
- Scatter over the parsley and serve with wedges of lemon
- I love to place a generous bowl of pungent aioli on the table as well
Comments
Serves 4
Thanks to EDMONDS FRESH FISH for providing the groper, and to LECKIES BUTCHERY for the chorizo used in the cooking demonstration at the Otago Farmers Market
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