food
Sea Bass With Chorizo and Butterbean Stew
Delicate sea bass is coated with herbs and spices and served with a smoky bean stew
food
Sea Bass With Chorizo and Butterbean Stew
Delicate sea bass is coated with herbs and spices and served with a smoky bean stew
Supplies
- 2 fillets of sea bass or sea bream
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried sage and dried rosemary
- 250 grams chorizo
- 1 red onions
- 3 cloves garlic
- 1 teaspoon heaped sweet, smoked paprika
- 200 grams passata
- 150 grams butter beans
- Handful of fresh parsley
- 1/2 lemon, juice and zest
- Olive oil
- 1 tablespoon butter
Steps
- For the stew, fry off the chorizo in a small amount of olive oil over a medium heat. Add in the chopped red onions and garlic, season well. Add in the butter beans and passata, followed by the zest and juice of half a lemon. Leave to simmer over a low heat
- Make small incisions in to the skin of the seabass and drizzle with olive oil and the herbs & spices. Rub in the spices and place a frying pan on to a hob over a medium/high heat. Add in the seabass and cook skin-side down for 2 minutes before flipping over, adding 1 tablespoon butter and removing from the heat