Blackened Bight Redfish with Potato and Chorizo Smash


Preparation time
30 minutes

Cooking time
20 minutes

2 people

1 packet 200g Ferguson Australia Bight Redfish, thawed in the refrigerator overnight
3 large white potatoes, quartered
1 chorizo sausage, sliced
½ cup frozen peas
Small handful fresh coriander, chopped
¼ cup milk
Salt and pepper
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
Zest of 1 lemon
1 tablespoon olive oil

Blackened Bight Redfish with Potato and Chorizo Smash

Add the potatoes to a pot of cold water. Place the pot over high heat, and cook for 20 minutes, or until potatoes are soft.

As the potatoes are cooking, heat a large frypan over medium heat and add the chorizo. Cook for 3-5 minutes, or until slightly crispy. Add the peas and cook for a further 1 minute. Remove from the heat, and add the drained potatoes, fresh coriander, milk, and a big pinch of salt and pepper. Using a fork, roughly mash the potatoes and mix to combine. Cover and set aside.

Preheat the grill to 200°C, and line a baking tray with foil. On a large plate, mix the garlic, ground coriander, cumin, paprika, thyme, oregano, lemon zest, olive oil and a pinch of salt and pepper. Remove the Bight Redfish fillets from the packet and rub with the spice mix. Place the fillets skin side up onto the baking tray, and under the grill for 5 minutes, or until cooked through. To serve, divide the potato and chorizo smash between two plates, and top with blackened Bight Redfish.

(Dietary specifications: Gluten free, for lactose free option use lactose free milk)