Spicy Rosada Casserole

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!