Chorizo Crusted Hake on Boulangère Potatoes

From Ainsley’s Food We Love, ITV

This is one of my favourite meals to make as a special treat for guests – the potatoes can be prepped and cooked in advance and the fish popped on top and baked at last minute. I love the way the smoky flavours of the chorizo bleed into the fish and potatoes – delicious!


Preheat the oven to 180°C/160C fan/gas 4.

Arrange a layer of sliced potatoes over the base of a lightly greased and seasoned large baking dish, followed by a layer of sliced onions, a scattering of thyme and a pinch of sea salt and black pepper. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other. Pour over the stock, season the top layer with a little salt and pepper. Put little flecks of butter all over the potatoes, cover and bake at the top of the oven for 40-45 minutes until tender.

Rub the fish fillets with a little olive oil, season with salt and pepper and sprinkle over the thyme leaves.  Layer the thin slices of chorizo on top of each fillet like the scales of a fish, drizzle with a little olive oil.

Carefully sit the fish on top of the potatoes and turn the oven temperature up to 200C/180Cfan. Return to the oven and cook for 12-15 minutes or until the fish is cooked through depending on the thickness of your fillets.

Scatter the fish with some fresh parsley and serve with the boulangère potatoes and a side of salad.



  • olive oil
  • 4 hake or cod fillets, skinless
  • Spanish chorizo sausage, thinly sliced
  • 1 tsp chopped fresh thyme leaves
  • 1kg Desirée potatoes, peeled, thinly sliced
  • 2 onions, halved, thinly sliced
  • 3 or 4 sprigs thyme, roughly chopped
  • 275ml good vegetable or chicken stock
  • 1 tbsp unsalted butter
  • sea salt & freshly ground black pepper
  • chopped fresh parsley, to serve
  • bag of simply dressed baby leaf salad, to serve