1. Heat oil and fry chorizo for 2 minutes, then add the potatoes

2. Splash over 3tbsp. sherry, cover pan tightly and cook 10 - 15 minutes until potatoes are tender, toss and season

3. Add the tomatoes and most of the parsley then lay the fish on top and splash over 1 tbsp. sherry.

4. Replace lid and cook for 5 minutes until the fish is opaque, turned white and flaky when prodded in the middle.

5. Skatter with more parsley and oil oil - serve - Eazy pezy !

Ingredients:

2 x Skinless thick fillets of white fish

50g / 2 oz Chorizo ( Spanish sausage ) - peeled & thinly sliced

450g / 1 lb New potatoes - sliced

Handful of cherry tomatoes - cut in half

4 tbsp. dry sherry

1 tbsp. olive oil

1 tbsp. chopped parsley

Fresh crusty bread to serve