Oven‑Baked Skrei with Spinach and Chorizo

Ingredients

• 600 g Norwegian Skrei fillet (winter cod)
• 350 g chorizo
• 800 g spinach
• 350 g chopped tomatoes
• 150 g red bell pepper
• 200 g onions
• 100 ml olive oil
• 150 ml white wine
• 4 cloves garlic
• salt and pepper to taste

Instructions

1. 1.

   Season the skrei and sear it in a pan with a little olive oil. Finish cooking it for several minutes at 180 °C in the oven.

2. 2.

   Combine finely chopped red bell pepper, onions, and garlic with olive oil (extra‑virgin) in a saucepan.

3. 3.

   Add the white wine and bring to a boil.

4. 4.

   Stir in the peeled and chopped tomatoes and let everything simmer gently.

5. 5.

   Season the sauce with salt and pepper, set aside to cool slightly so its aroma develops.

6. 6.

   Dice the chorizo and bake it for 3 minutes at 180 °C in the oven. Set the chorizo aside.

7. 7.

   Sauté the spinach briefly with olive oil and garlic, then season with salt.

8. 8.

   Serve the skrei topped with the sauce, spinach, and baked chorizo.