• 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


  1. 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
  2. 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