Healthy chorizo and fish bake in 30 minutes
A rich and generous fish bake that combines tender, flaky pieces of fish with a vibrant, slow-tasting tomato sauce, finished with crisp, smoky slices of chorizo scattered over the top. The combination of textures and flavours is utterly satisfying: the delicate, juicy fish contrasts beautifully with the deeply savoury tomato sauce, while the crunchy, slightly spicy chorizo adds a delicious punch in every bite. Each mouthful is indulgent, full of character, and layered with flavour, making it a dish that feels both comforting and substantial, yet still light and fresh enough to enjoy any time of year.
Inspired by the flavours of Mediterranean cooking, this bake is robust and warming, with a subtle sweetness from the tomatoes that perfectly balances the gentle smokiness and spice of the chorizo. Aromatic herbs and seasonings bring the dish together, giving it depth and a richness that makes it feel special without requiring complicated techniques. It’s ideal for relaxed weeknight dinners, informal family gatherings, or small dinner parties where you want something impressive but effortless. Serve it straight from the oven, with plenty of warm, crusty bread on the side—essential for mopping up every last drop of the luscious, tomato-based sauce and making every bite as satisfying as possible.
Despite its decadent flavours, this dish is surprisingly quick and easy to prepare. With careful organisation, it takes less than 30 minutes to get everything ready, meaning it’s perfectly suited to busy weeknights when time is limited. Once in the oven, it cooks in just 10 to 30 minutes, depending on your oven and the thickness of the fish, making it a minimal-effort, maximum-reward meal that tastes as if it has been lovingly simmering for hours.
Each serving (excluding the optional serving suggestion) provides 686 kcal, 51.6g protein, 36.5g carbohydrate (of which 23.1g sugars), 33.5g fat (including 5.8g saturates), 15.8g fibre, and 1.13g salt. It’s a hearty, nourishing meal that delivers both comfort and substance, perfect for anyone looking for a flavour-packed dinner that satisfies without demanding hours in the kitchen. With its combination of tender fish, rich tomato sauce, smoky chorizo, and fresh herbs, this bake is a truly indulgent, satisfying dish that will become a go-to recipe for any occasion.
Chorizo and fish bake- ingredient list!
½ medium red onion, thinly wedged after peeling
1 medium yellow or orange pepper, seeds removed and cut into 2cm/¾in chunks
One medium courgette (about 175g/6oz), cut into 2cm/¾in pieces, and cut in half lengthwise
Two tablespoons of extra virgin olive oil
One large clove of crushed garlic and one teaspoon of hot or sweet smoked paprika
200g/7oz passata 100g/3½oz drained canned butter beans (see tip)
¼ teaspoon dried oregano
Skinless white fish fillet (such as cod loin, hake, or haddock), 150g/5½oz thick, cut into 2.5cm/1in pieces
Four thin chorizo slices (see tip), freshly ground black pepper, and sea salt
To serve, add crusty bread and fresh parsley (optional).
Chorizo and fish bake- step by step instruction guide!
Step 1
Put the onion, pepper and courgette into a large bowl. Add 1 tablespoon of the olive oil, ½ teaspoon of the paprika, a good pinch of salt and plenty of freshly ground black pepper. Toss everything together thoroughly, making sure the vegetables are evenly coated in the oil and seasoning.
Step 2
If necessary, preheat the air fryer to 200°C for around 3 minutes, or until it has fully reached temperature. This ensures the air fryer is hot enough to cook the ingredients evenly from the start, helping them soften and colour properly as soon as they go in.
Step 3
Put the vegetables directly into the base of the air fryer drawer, without the crisper plate. If you have a heatproof dish or tin that fits comfortably inside your air fryer, you can use that instead. It’s important not to use the crisper plate or any kind of rack, as a sauce will be added later in the recipe and needs to sit in the base without dripping through. If you’re unsure, check your air fryer manufacturer’s guidelines to make sure your dish is suitable. Cook the vegetables at 200°C for 10 minutes, turning or shaking them after 5 minutes to ensure even cooking. By the end, the vegetables should be softened and lightly browned, with a little colour around the edges.
Step 4
Meanwhile, heat the remaining tablespoon of olive oil in a small saucepan over a low heat, allowing it to warm gently. Add the remaining ½ teaspoon of paprika and the garlic, and cook slowly for about 20 seconds, stirring constantly so the garlic softens and releases its fragrant aroma without browning. Pour in the passata, then stir in the butter beans and oregano, mixing thoroughly to ensure the beans are evenly coated and the herbs are well distributed. Bring the sauce to a gentle simmer and let it cook for about 2 minutes, stirring occasionally so the flavours meld and the sauce thickens slightly. Finally, season with a little salt and freshly ground black pepper to taste, creating a rich, aromatic sauce that will complement the roasted vegetables and fish perfectly.
Step 5
Stir the tomato and bean sauce through the roasted vegetables, making sure everything is evenly coated and sitting in a single layer. Gently place the pieces of fish on top, then scatter over the sliced chorizo, taking care not to stir, so the fish stays intact and the chorizo can crisp on the surface. Return the drawer to the air fryer and cook at 200°C for a further 3 minutes, or until the fish is just cooked through and flakes easily, and the chorizo is starting to turn crisp and golden. Once cooked, leave the dish to stand for 3–4 minuteswith the drawer slightly ajar, allowing the flavours to settle and the sauce to thicken slightly before serving.
Step 6
Transfer the fish bake to a warm, shallow bowl, making sure to spoon over plenty of the rich, glossy tomato sauce so none of it is wasted. Scatter with freshly chopped parsley, if you like, to add a pop of colour and a hint of freshness that lifts the dish. Serve immediately with warm, crusty bread on the side—essential for mopping up every last bit of the deeply savoury sauce.