Spanish potato salad:
x large potatoes, sliced into chips
x clove garlic, crushed
g chorizo sausage, sliced
x plum tomatoes, seeded and diced
x roasted pepper, diced
x tbsp sweet chilli sauce
Score the skin.
Add oil, garlic, shallots and spice to the pan.
Add the chorizo.
Stir and cook until chorizo softens, place in a separate bowl.
Add pepper, tomatoes, coriander and sweet chilli to the bowl.
Add oil to the pan, then the potatoes.
Season the fish.
Add the chorizo mix to the potatoes.
Add oil to another pan.
Place the fish skin side down. Hold briefly to prevent edges curling. Cook skin side down until flesh changes colour. Turn fillet and cook flesh side down.
Arrange potato and chorizo base, and serve.