Baked Game fish with chorizo and shellfish

Serves 4

200gm Gamefish eg: Kingfish

1 chorizo, diced

250gm little clams

¼ cup white wine

¼ cup green olives

¼ fennel bulb

½ onion, chopped

1-2 garlic cloves, finely chopped

1 chilli, finely chopped

1 tsp chilli flakes

1 tomato, diced

1 cup tomato juice

1 lemon, juiced

10gm sea salt

10gm white pepper

¼ cup dill, coarsely chopped

1 lemon, quartered for garnish


  1. In an ovenproof pan cook chorizo for 2-3 minutes before placing in an oven at 190°C and cook for 7-9 minutes, remove from oven, allow to cool then slice.
  2. Heat a large saucepan over a high heat, add the clams and white wine, cover with a lid and shake saucepan from side to side occasionally until clams begin to open (2-3 minutes). Remove opened clams, strain the juice and discard any clams that do not open.  Set aside clams and juice until needed.
  3. For the fish, heat a large pan on a medium-high heat, add olive oil and seasoned fish.  Cook skin side down for 3-4 minutes and then place in the oven for another 5 minutes until cooked. Remove from oven and allow to rest.
  4. Heat olive oil in another large saucepan over a medium high heat, add the fennel, onion, chorizo, garlic and fresh chilli, stir for about 3 minutes.
  5. Add chilli flakes, stir until fragrant, add tomatoes, juice and continue to cook for another 2-3 minutes add reserved clam juice and simmer for 5 minutes, add reserved clams to warm through and toss.
  6. Squeeze over lemon juice to taste and season. Garnish with dill.

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