Fish fillet with chorizo, chickpea and cherry tomatoes

Gaggenau appliance: Teppan Yaki and combi steam oven

Temperature: 180°C/100% humidity
160°C Teppan Yaki

Cooking time: 15 minutes

Preparation time: 20 minutes

Ingredients for: 4 servings
Approx 600g white fish fillets or loin, skinned, cut into portion sized pieces
Sea salt
1 large onion, finely chopped
100 -125g soft chorizo, peeled and cut into small cubes
2 tins chickpeas, drained and rinsed
4 tbsp olive oil
250g cherry tomatoes
Salt and black pepper
2 -3 tbsp fresh coriander, chopped

Preparation:
Preheat the Teppan Yaki at 160°C and the combi-steam oven at 180°C/100° humidity. Lightly
grease a solid tray and sprinkle with sea salt, place the fish on top of the salt and drizzle a little of
the olive oil on top, cook in the combi steam oven for 8 - 10 minutes. Meanwhile spread a little oil
onto the Teppan Yaki surface and saute the onion until soft and just beginning to brown. Add the
chorizo and cook briefly stirring to get the flavour from the chorizo. Add the chickpeas and cherry
tomatoes and cook for a further 5 minutes. Season with salt and black pepper.

To serve; divide the chickpea and chorizo mixture between 4 warmed plates and place a portion of fish on top of each. Garnish with coriander and serve with a drizzle of olive oil.