Halibut with Chorizo Salsa

Method

Preheat the oven to 225°C.
Let the halibut fillet sit on the kitchen counter for about 30 minutes to reach room temperature.
Season the halibut with salt and pepper, and place it in an ovenproof dish with olive oil. Bake the halibut in the center of the oven for about 15–18 minutes. Adjust the cooking time based on the size of the fillet, as it may vary.

Peel and cut the sweet potato into chunks. Place the sweet potato, garlic, and salt in boiling water, and cook until tender (15-20 minutes).
Drain the water and mash the potatoes. Remember to save some of the cooking water to loosen the mash.
Add butter, milk, and some of the cooking water to achieve the desired consistency. Season with salt and pepper, and bring the sweet potato mash to a gentle boil.

Finely chop the shallot and sauté it in a skillet with a little olive oil until soft.
Add finely chopped chili and cook for a few more minutes.
Cut the chorizo and tomatoes into pieces, and add them to the skillet with the onion. Let it simmer for 3 minutes.
Squeeze in the juice of one orange and stir in. Let it simmer until it begins to thicken.
Remove the skillet from heat, and stir in freshly chopped basil.