Spanish roast fish with broad beans & chorizo

Spanish roast fish with broad beans & chorizo

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(5 ratings)

Prep: 35 mins Cook: 45 mins

More effort

Serves 2
Bake whole sea bass with white wine, lemon and chorizo to make a delicious sauce that soaks into the tender new potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal787
  • fat33g
  • saturates9g
  • carbs53g
  • sugars9g
  • fibre20g
  • protein54g
  • salt1.4g
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Ingredients

  • 10-15 baby new potato (or Jersey Royals if you can get them, halved if large)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 small sea bass, gutted, scaled and fins clipped (you can ask your fishmonger to do this)
  • zest 1 lemon, then sliced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 140g chorizo, skin removed, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 75ml white wine
  • 200g peas, defrosted if frozen, blanched if fresh
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 400g broad beans (or 800g in their pods), skinned
  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Put the potatoes in a pan of cold, salted water. Bring to a simmer and bubble for 10 mins, or until just tender. Heat oven to 200C/180C fan/gas 6. Drain the potatoes, tip into a large roasting tin (big enough to fit the fish), and toss in 1 tbsp oil and some seasoning. Roast for 15 mins.

  2. Make a couple of slashes in the side of each fish. Rub the remaining oil, the lemon zest, fennel seeds and some seasoning into the flesh and cavity of the fish. When the potatoes have had their cooking time, remove the tray from the oven, make space in the centre and place the fish on the tray. Poke the lemon slices into the cavities of the fish. Scatter the chorizo over the potatoes and pour over the wine. Return to the oven for a further 15 mins.

  3. Check the fish is very nearly cooked – the flesh should pull away from the bones easily when gently pushed with a knife. Scatter the peas and broad beans around the fish, mix through the potatoes and chorizo and return to the oven for 2 mins more, to just warm the veg through. Scatter over the parsley just before serving.

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Comments (2)

maryechappell's picture

Very tasty recipe, reduced quantity of peas, beans and chorizo and did not skin the beans. Used trout not sea bass with heads & tails removed. Crispy chorizo very good.

Keithem's picture
5

Really tasty, Seemed like a lot of beans and peas so reduced the quantity a little. Will defiantly cook this again

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