Spanish roast fish with broad beans & chorizo

Spanish roast fish with broad beans & chorizo

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(13 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


  • 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



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

  • 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



    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



    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



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


  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, questions and tips

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31st Oct, 2019
I'm amazed everyone liked this recipe. I found the chorizo too harsh against a delicate fish, and too fatty. The Broad beans were a pig to peel, and un-waxed lemons do not grate well. The Chorizo flavour masked every other flavour, including the lemon zest....Capers would have been a better flavour with the lemon and fish.....Not great, and the portion size was massive.
5th Aug, 2017
A wonderful dish, but my dear god do please cool the potatoes and fish for longer than suggested in this recipe. Potatoes do not roast in fifteen minutes! Suggest a guide overall cook time of 1 hour fifteen as opposed to 45 minutes (unless you like take potatoes)
30th Jun, 2016
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.
17th Nov, 2015
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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4th Jul, 2020
Not the best recipe :( The chorizo and the potatoes were very tasty and worked nicely together. However, the fish got dry. TIP: I would not put so many beans and peas. I halved the quantity of both ingredients and we had two many greens on our plates. I must say that if you put all the ingredients as per the recipe, you can serve 4 people and not two.
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