Golden sea bass and brick-red chorizo bring a little summer colour to your table, whatever the weather.
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Yields:
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
20 mins
Cal/Serv:
486
Ingredients
700g
new potatoes, thickly sliced
1Tbsp.
olive oil
4
x 125g sea bass fillets, skin on
150g
chorizo, sliced
150ml
dry white wine
Zest of 1 lemon plus 1 lemon, quartered, to serve
1Tbsp.
flat-leafed parsley, freshly chopped
Directions
Step 1
Cook the potatoes in a pan of lightly salted boiling water for 8-10min until tender. Drain in a colander and leave to steam dry for 2min.
Step 2
Heat the oil in a large pan over a medium heat. Fry the fish skin-side down for 3min until golden, then turn and cook for 30sec. Transfer to a warm plate, cover loosely with foil and keep warm.
Step 3
Fry the chorizo in the pan for 2min until golden. Remove with a slotted spoon. Add potatoes and fry over a high heat, turning often, for 3min until golden. Return chorizo to the pan with the wine and lemon zest. Bubble until slightly syrupy. Divide potatoes and chorizo among four plates, top with the fish and drizzle with juices. Garnish with parsley, and serve with a lemon quarter to squeeze over.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
