Ready in 25 minutes or less, this exquisite weeknight meal marries the delicate flavours of our wild sea bass with the Spanish-inspired notes from the smokey chorizo and crispy potatoes with fresh herbs.
Pair your meal with a crisp glass of white wine or a refreshing cool beer for a truly delightful Spanish experience.
Ingredients for 2:
- 2 wild sea bass fillets
- 300g baby potatoes
- 60g chorizo, sliced
- 2 garlic cloves, crushed
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh thyme and parsley leaves, chopped
- 1 lemon, cut in wedges for garnish
- Sea salt and freshly ground black pepper
Method:
- Prepare the potatoes by washing, slicing them into chunks and part-boiling them for 5 minutes
- In the mean time heat a large frying pan over medium high heat to cook the chorizo until it starts to release its oils and becomes slightly crispy (about 3-4 minutes), then set chorizo aside and drain excess oil.
- In the same pan, heat 1 tbsp of olive oil to medium high and add the drained potatoes, fresh herbs and garlic to cook until the potatoes are golden brown and crispy on both sides (about 8-10 minutes). Stir in the chorizo, season with salt and freshly ground black pepper to taste and then cover and set aside.
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In another pan, heat 1 tbsp of olive oil to medium-high heat. Pat the sea bass fillets dry with a paper towel, season with salt and freshly ground black pepper, then place skin side down in the pan to cook for 3-4 minutes until the skin is crispy and golden.
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Arrange the golden potatoes on serving plates, place the cooked sea bass fillets on top and garnish with herbs and lemon wedges.
- Enjoy!
