1 x large fillet natural smoked haddock (halved equally)
100g x cherry tomatoes (halved)
120g x chorizo (diced)
1 x large shallot (halved & sliced)
1 x clove garlic (finely chopped)
1 x tbsp smoked paprika
4x tbsp runny hunny
250g x Passata
100g x spinach
50ml x white wine
30g x melted sated butter

  • set your oven to 190*c
  • Place the haddock on a baking tray lined with parchment paper
  • brush the fish with the melted butter
  • place on the middle shelf of the oven and bake for 7/8 minutes unti the fish starts to flake nicely
  • in a dry hot sautĂ© pan/ deep frying pan add the diced chorizo and cook for about 1 minute
  • add the shallots and garlic and cook until softened
  • add the cherry tomatoes and cook for a further 30 seconds
  • add your smoked paprika and honey and stir
  • add your white wine and reduce by half
  • add your Passata, stir everything together and cook for about 5 minutes on a medium heat until thickened
  • season with salt and pepper
  • remove from heat snd stir in the spinach
  • divide equally between two pasta bowls
  • place your smoked haddock on top and add a little cracked black pepper