Thursday, 27 March 2014

Sea Bass with Chorizo & Butterbeans

After reading a recipe in the Daily Mail Newspaper, I was inspired to create a sea bass dish using the gorgeous chorizo. 
I served with sea bass with a sort of stew, broccoli and green olives (as I had them in the fridge) 

To create this gorgeous dish for 2 people you will need: 

2 sea bass fillets 
65g chorizo, deskinned and chopped roughly
3/4 punnet of cherry tomatoes, halved 
1 red chilli, deseeded and diced finely
1 tsp of garlic paste 
1 tsp dried parsley
400g can of butter beans 
1 small Maris piper potato, roughly chopped

1 bag of baby spinach (160g)
Squeeze of lemon juice

Cook the chopped potato in a steamer. 

In a frying pan, add the chorizo and fry until it starts to release it's oil. 
Add the chilli, tomatoes, garlic and parsley to the pan and fry for a few mins. 
Add some passata to the pan and stir. 
Add some water if it's too dry.
Add the Butter beans and cook for 1 minute.
Then add spinach and lemon juice to the pan and cook for a few mins until it has wilted through. 
Add the chopped potato and cook with the sauce.

Remove and keep warm. 

Meanwhile score the skins of the sea bass fillets and season. 
Spray the frying pan with some oil and fry the fillets for 3 mins skin side down. 
Flip over and fry for 2 mins. 

Serve with the chorizo butter bean mix :) 

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