Smoky pollock with spinach

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper.

Step 2

In a shallow bowl, mix together half the lemon zest and juice, 1 teaspoon of the smoked paprika, the crushed garlic clove, and the chilli and parsley.Season well, then add the fish to the bowl and turn gently to coat

Step 3

Put the fish on the prepared baking tray and roast for 25-30 minutes until cooked through.

Step 4

Meanwhile, set a pan over a medium heat and mist with cooking spray. Fry the onion, chorizo, red and sliced garlic cloves, then cook for 5 minutes until starting to soften.

Step 5

Add the tomato, remaining smoked paprika and 150ml boiling water from the kettle. Bring to a simmer and cook for 5 minutes.

Step 6

Add the spinach and cook for 5-8 minutes until wilted.

Step 7

Season to taste and stir through the remaining lemon zest and juice.

Step 8

Divide the vegetables between plates, top with the baked fish and serve.