Chorizo Crusted Hake on Boulangère Potatoes - Ainsley Harriott

Ingredients

• olive oil
• 4 hake or cod fillets, skinless
• Spanish chorizo sausage, thinly sliced
• 1 tsp chopped fresh thyme leaves
• 1kg Desirée potatoes, peeled, thinly sliced
• 2 onions, halved, thinly sliced
• 3 or 4 sprigs thyme, roughly chopped
• 275ml good vegetable or chicken stock
• 1 tbsp unsalted butter
• sea salt & freshly ground black pepper
• chopped fresh parsley, to serve
• bag of simply dressed baby leaf salad, to serve