Spanish sunday seafood roast

This tasty combo of seafood roasted in the oven with potatoes and fennel is the perfect way to end the weekend. The flavours in this all-in-one dish are a taste of Spain, they’re light and fresh. Serve alongside warm, crusty bread with a good spread of butter.

Ingredients

2 Tbsp	Oil
2 large	Potatoes, sliced thinly (Main)
1 head	Fennel, sliced thinly
1	Onion, finely chopped
2	Garlic cloves, crushed
½ tsp	Smoked paprika
1	Chorizo sausage, sliced
800 g	Mixed seafood, eg. mixed fish, salmon, prawns and whitefish (Main)
1 tin	Cherry tomatoes
½ cup	White wine
2 tsp	Lemon zest
1 pinch	Salt and pepper
2	Lemons, in wedges to serve

Directions

1. Preheat oven to 180C.
2. In a large baking dish place the oil, potatoes, fennel, onion, garlic and paprika. Toss well together and place into the oven for 30 minutes until the potatoes are soft. Add the chorizo, and seafood.
3. In a jug, combine the tomatoes, wine, zest, salt and pepper then pour over the dish. Return to the oven for 25 minutes or until the seafood is cooked through.
4. Serve hot garnished with a few fennel leaves, some crusty bread and a squeeze of lemon.

See more of Angela's Sunday best recipes:

• Harry's roast beef and yorkshire pudding
• Marmalade pork shoulder