Monday, 22 April 2013

Roasted Sea Bass with Chorizo, Red Onion & Cherry Tomatoes

Had a little trip to see Gordon the Fishmonger on Saturday morning and he tempted me with some glorious fresh sea bass, I chose two that were not too big, not too small just perfect for serving one each.  Once home I trawled my cook books for a suitable recipe, I vaguely remembered trying one years ago served with honey and onions, but could not find it.  Thinking it may be a James Martin recipe I hit up Google and came across THIS recipe which made me forget all about my original search. 

We had it last night (with a bottle of wine, so excuse the poor photo!) It was so very tasty, a recipe that really lets every single ingredient shine through.  Will definitely be cooking this one again.  I have tinkered with the quantities to suit myself.

Roasted Sea Bass with Chorizo, Red Onion and Cherry Tomatoes
Serves 2

2 tsp oil
1 large red onion, rough chopped
2 cloves garlic, chopped
100g cooking chorizo, chunky chopped
50g black olives, without stones
12 cherry tomatoes
bunch fresh thyme
2 medium sea bass, descaled and gutted.
glug of olive oil.

Heat the oven to 190oc

Heat the 2 tsp oil in a frying pan, and add the onion, garlic and chorizo.  Fry for 5 minutes until onions soft and the oil for the chorizo renders out.  Add 2-3 sprigs of thyme, roughly chopped, olives and tomatoes. cook for a couple of mins and then transfer into a ovenproof dish.

Take the sea bass and slash the skin in three places along the body of the fish on both sides, stuff with more sprigs of thyme, season well with S&P then lay the fish on top of the chorizo, tomato mixture and drizzle the fish with a glug of oil.

Place in the oven for 25-30 minutes, until fish is tender and cooked through, flaking from the bone.

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