With a rich hit of flavour from crispy chorizo, this tomato and olive baked barramundi is on the table in just 30 minutes.
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Preheat oven to 180°C. Place a large ovenproof frying pan over medium heat. Add the chorizo and cook, stirring, for 5 mins or until golden and crisp.
Add the sauce and 1 cup (250ml) water to the pan. Bring to a simmer. Add the rice and stir to combine. Arrange the barramundi in the pan and sprinkle with olive.
Bake for 10 mins or until the barramundi is cooked through. Serve immediately.