Pollock Fillet With Chorizo And Pepper Sauce

• 3 pollock fillets
• 4 tablespoons lemon juice
• olive oil
• old bay seasoning
• salt to taste
• ground black pepper to taste
• 1 onions
• 1 red bell pepper
• 4 9/16 ounces chorizo sliced
• 1 can tomato puree
• 1/2 teaspoon sugar

1. Preheat oven to 400F
2. Place the fillets in a silicone papillote steamer or aluminum foil.
3. Sprinkle with the lemon juice, a little olive oil, the old bay, salt, and pepper.
4. Bake for 30 minutes.
5. Peel and chop the onion, slice the pepper thinly, and slice the chorizo.
6. In a frying pan, add the chorizo and cook. Prick the chorizo a couple of times to release the fat.
7. Add the onion and the pepper. Mix.
8. Add the tomato puree and sugar. Simmer until the chorizo is well done and the sauce thickens.
9. To serve, top the fish with the sauce.
10. Accompany with pasta or rice.

lemon juice, olive oil, bay seasoning, salt, ground black pepper, onions, red bell pepper, tomato puruee, sugar

Taken from www.yummly.com/recipe/Pollock-Fillet-with-Chorizo-and-Pepper-Sauce-2045932 (may not work)