Sea bass is an very popular fish as its fillets cook quickly and easily. This sea bass and chorizo recipe is no exception. The soft flakes with their slightly sweet flavour pair really well with meaty chorizo to form a delicious combination.
Ingredients for Sea Bass And Chorizo
2 Sea bass fillets from Walter Purkis & Sons
Juice and zest of 1/2 lime
Tbsp olive oil
1 slice day old bread with crusts removed
25g Chorizo (chopped)
1 garlic clove crushed or finely chopped
Small handful flat leaf parsley, chopped
Cooking Method For Sea Bass And Chorizo
First lay the sea bass fillets (skin side down) on an oiled baking tray and squeeze the lime juice over the top then set aside and allow the citrus to marinate the fish.
Preheat your oven to 200°C / Fan 180°C / Gas 6.
Next oil a frying pan and place in the chopped Chorizo, heat through for a couple of minutes and you will see the oil change colour to a lovely orange red as the sausage starts to cook.
Now tear the bread into chunks and add to the pan and turn regularly until the bread takes up the bright coloured oil. Remove from the heat and allow to cool.
When cooled you can create the “crumb” for your sea bass. Blend the bread chunks and Chorizo in a food processor until you get a good crumb. Then add the garlic, lime zest and parsley into the crumb mixture (this should be about half way through the blend process). As a variation you can try adding parmesan to the crumb mix as well.
Spoon the crumb topping onto the flesh of the sea bass fillets and press it down with the reverse side of a spoon.
Put into your hot oven and bake for 12-15 minutes or until the fish is cooked through and the crust nicely crisped.
Serve with wedges of the remaining lime. The fish will pair well with rice or crushed potatoes and green beans.
This recipe and photo is from FishIsTheDish give them a visit for some more fishy recipes