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Blue Eye with chorizo


  • Preheat oven to 200°C fan forced (220°C normal).
  • Place 4 large squares of kitchen foil on a workbench, shiny side up. Then sprinkle with a little oil and arrange the chorizo on top in one layer. Place the fish on top and scatter with the tomatoes, olives and oregano. Sprinkle with a little sherry, loosely wrap up and cook in the middle of the oven for about 8-12 mins.
  • Serve with the cooking juices poured over the top, a little sprinkling of fresh oil and a garnish of oregano.


  • olive oil
  • 2 chorizo (or any semi-dried) sausages, finely sliced
  • 4 x 180 gm blue eye fillets (or any steaky fish)
  • ½-1 punnet cherry tomatoes, quartered
  • 8-10 pitted black olives, quartered
  • fresh oregano sprigs
  • dry sherry

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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