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