We use this recipe a lot when we are home late after a catering or personal chef job. You can prepare the whole thing beforehand and put the foil on. Then cook it when you ready to eat. Also makes a great supper party dish.
Spicy Rosada Casserole - A very quick, easy and delicious way to serve this versatile fish.
Serves 2.
Cut 500g rosada into 3 - 4 cm chunks (if using defrosted dry really well with kitchen paper). Arrange in an earthenware. Finely chop up a red chilli with 2 big cloves of garlic and add to the fish. Add the zest and juice of a lime, plenty of chopped coriander, 2 tablesp tomato frito, a little chopped chorizo, a few florets of raw broccoli, a chopped tomato and salt to taste. Finish with a good glug of olive oil, Mix all the ingredients together well. Top the earthenware with tight fitting foil. Bake in a pre heated very hot oven, maximum heat. Remove after 15 mins. Allow to rest for 5 mins.....remove foil and serve with your choice of potato. Enjoy!

During the Winter we are much quieter in our catering and personal chef business so we have decided to photograph and post our favourite tested recipes for our clients friends to try. Enjoy.....and please put a comment here if you have tried them out. The first one will follow this post. Pam and David xx

Lucy asked us to cook our famous Paella menu for one evening of their stay at the fabulous Villa Shangri La in Monte Mayor, Benahavis. This was the third time we had cooked here this year. The whole family had gathered for a half term break and were celebrating three birthdays. A great group. The food went down a treat and everybody was very happy.