Ingredients
- 4 x 180g Hoki fillets (skin on)
- 25g butter, diced
- 1 lemon
- 1 Tbsp. olive oil for frying
- 1 can white beans, drained and rinsed
- 2 tbsp. sour cream
- 2 tbsp. olive oil
- 1 small red onion
- 3 garlic cloves, crushed
- Small pinch saffron
- 1 medium spicy chorizo sausage, half diced, half sliced
- ½ can crushed tomatoes
- 2 tbsp. red wine vinegar
- 1 tsp brown sugar
- 1 small jar piquillo peppers, drained, rinsed and diced
- 1 small bunch Italian parsley, chopped
