Ready in 35 minutes

Serves 5 people

Ingredients

● Fish Filet with Skin on (any white fish)

● 5 to 6 Cloves of Garlic

● White Onion

● ½ of Leek

● ¼ Cup of Spanish Chorizo

● ¼ Cup of San Marzano Tomatoes

● ¼ Cup of Cherry Tomatoes

● 1 Cup of Chicken Stock or any other Stock

● 1 Cup of White Beans

● 1 Bay leaf

Preparation

1. Sauté your sliced garlic, leeks and onion till a little golden brown in good quality olive oil in medium heat. Add your sliced chorizo and cook for 2 min. Add your cherry tomatoes and San Marzano tomatoes and cook for a couple of minutes, add bay leaf and chicken stock, white beans and turn heat to low and simmer for 10 min.

2. In another sauté pan turn heat high, add kale and stir slowly for 1 min, then add a nice drizzle of olive oil, cook for 3 more min and finish with salt and pepper.

3. On a plate with paper towels place your filet of fish with skin side down to make sure it is nice and dry. Score your filet with a knife on skin gently 3 or 4 times before adding to the pan. Get your pan hot to a medium heat, add drizzle of blended oil (olive oil and canola oil). Salt and pepper your fish then with skin side down add to pan till nice and golden, make sure to push fish down for skin to be extra crispy. Turn it over and cook for a couple more minutes till done. Add kale to beans and chorizo, put filet on top skin side up. Put Watercress on top, finish with lemon and a nice drizzle of olive oil, really well.