Skrei with Pepper Sauce and Chorizo

Skrei with Pepper Sauce and Chorizo

Skrei is cooked perfectly when first pan-fried, then baked in the oven. Here served with a red pepper sauce, chorizo and spinach.

Difficulty Medium
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Number of servings


Serve with


  • Preheat the oven to 180 °C.

  • Cut the skrei into servings and sprinkle with salt.

  • Pan-fry the skrei quickly in olive oil and place on a baking tray with baking paper skin side up.

  • Place a cooking thermometer in the fish and bake until it is 52 °C.


  • Chop pepper, onion and garlic.

  • Blanch tomato by cutting a cross on top, immerse in boiling water for a couple of minutes and then immediately place them into cold water. Remove the skin and seeds and chop the tomatoes.

  • Combine pepper, onion, garlic, olive oil and white wine in a casserole and bring to a boil.

  • Add chopped tomatoes and let simmer.

  • Use a hand blender to smooth the sauce and season with salt and pepper to taste.

Serve with

  • Dice the chorizo and dry in the oven for 3 minutes.

  • Finely chop garlic and pan-fry in olive oil with the spinach.

  • Add chorizo to the spinach before serving.

Serve the skrei with sauce, chorizo and spinach.