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Sea bass with sautéed chorizo, new potatoes, rainbow chard and spinach

There still isn’t much that beats the whole flakey fish and meaty chorizo combination

14 JULY 2009
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Ingredients (serves 4)
  • 1 tablespoon olive oil
  • 1 semi dried chorizo sausage, chopped into chunks
  • 300g new potatoes, parboiled
  • 2 cloves garlic, peeled and finely chopped
  • 150g rainbow chard, washed and trimmed
  • 150g spinach, washed and trimmed
  • a squeeze of lemon juice
  • sea salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 x 120g fillets of Seabass, (or sea bream) skin on

Method

Heat the oil in a large frying or sauté pan and throw in the chorizo. Fry for 2 minutes then throw in the potatoes, then fry over a high-ish heat for a further 5 minutes or until the potatoes start to crisp and go golden. For the last minute of cooking add the garlic to the pan.

Add the chard and spinach leaves to the pan and cook for 2 minutes or until they have wilted down but still kept some shape. Take off the heat and season with a spot of lemon juice and some salt and pepper. Split between the plates, and then wipe the pan clean.

Season the fish fillets with salt and pepper. Heat the remaining oil in the pan then lay the fish skin side down. Pan fry for 3 minutes then flip over and finish cooking for a further minute on the other side. Lay the fish on top of the veggies and serve.

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