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