Seasonal Fish Recipe
CHORIZO, sofrito, FREGOLA SARDA, ROASTED GARLIC, LEMON
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Garlic
Preheat your oven to 200°C (400°F). Take the whole bulb of garlic and slice off the top to expose the individual cloves. Drizzle with a tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for about 30 minutes until soft.
Cook the Fregola Sarda
In a medium-sized pot, bring water to a boil and add a pinch of salt. Add the fregola sarda pasta and cook according to package instructions, usually about 10-12 minutes. Once cooked, drain and set aside.
Prepare the Chorizo
While the fregola is cooking, heat a tablespoon of olive oil in a skillet over medium heat. Slice the chorizo sausage into small pieces and add to the skillet. Sauté for about 5-7 minutes until the chorizo is browned and has released its oils.
Cook the Fish
Season the fish fillets with salt and black pepper. In the same skillet with the chorizo, add another tablespoon of olive oil if needed. Place the fish in the skillet and cook for about 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
Combine Ingredients
Once the fish is cooked, add the drained fregola sarda to the skillet along with the roasted garlic (squeezed out of its skin) and chopped fresh parsley. Squeeze the juice of the lemon over the mixture and stir gently to combine everything.