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.

Kerry (dark glasses) with husband and friends celebrated three of their 70th birthdays with Tapa's, Paella followed by desserts on their apartment terrace overlooking a fabulous view of Duquesa.... and all along the coast. A lovely group to cook for.

Hannah asked us to cook a special Spanish Dinner to celebrate her Dad's birthday. They chose a selection of Tapas to begin with, followed by a Paella Mixta. Ending with a Tarta De Santiago (Almond Cake). They all enjoyed the feast. What a lovely family who were a pleasure to cook for.

It was the first day of a Sky Sports Weekend Bonus that brought boss Fiona (middle pic blonde) and 19 guys and girls to Villa Casa Milagro in Las Chapas. They all tucked into Tapas followed by a Barbecue and Paella combination menu, then desserts. It all went down very well.

Leigh and Richard asked us to cook our famous Barbecue at the start of their weekend break with a group of their friends from London, to celebrate a couple of the guys recent 30th birthdays. They chose a villa in the Vasari complex which is very close to the port and everything, so that they could really party and take advantage of the clubs and restaurants in the area. A great fun group who really knew how to enjoy themselves. The food went down a treat.

The weather was stormy and wet but the wedding of Ylva and Bjorn from Sweden was beautiful and very joyful. Their whole family and good friends gathered with them at a villa in Punta Chullera near Manilva, overlooking a very misty Gibraltar, to celebrate this special occasion. After the ceremony was over we served canapes, followed by our special Barbecue Menu. The meal ended with Eton Mess, Banoffee Pie and Creme Brulee. Everybody was very happy. We wish them both great happiness in their future life together.