Two good loins of white fish given a head start in the pan, skin side down until crisp, in this case cod but hake would have been equally as good......
just gives you time to roll out tea plate sized bases and prick around the centres to prevent the dough from rising.........
place the fish on the dough bases and top of with a salsa of roasted pepper, onion and aubergine - courgette maybe and a few slices of chorizo given a quick singe in the fry pan to release the oil and give them 15-20 minutes at 180 or so......
served with a few of your five a day and yesterday's leftover mash given the deep-heat treatment in a fry pan.
