This dish marries the delicate, flaky texture of fresh trout with the robust flavours of spicy chorizo and sweet, tangy cherry tomatoes.

Method

Step 1

Preheat the oven to 200°C/400°F/gas mark 6. Sprinkle the potatoes well with dried paprika. Place in the hot oven and bake for 30-40 minutes.

Step 2

Meanwhile, add the diced chorizo to a hot, dry pan. When the oils are released add the garlic, the cherry tomatoes and the tinned tomatoes. Sauté for five minutes then set aside and keep warm.

Step 3

When the wedges are almost fully cooked, heat a splash of oil over a medium high heat. Season the trout with a pinch of salt and pepper; add to the hot pan and fry for four minutes on one side. Turn over and cook the other side for a further four minutes.

Step 4

Finally, steam the spinach over simmering water. Cook until wilted then stir in a knob of butter. To serve, place the wilted spinach on a plate, top with the trout, drizzle over the sauce and serve with the wedges.