The BBC Good Food logo
Spanish roast fish with broad beans & chorizo

Spanish roast fish with broad beans & chorizo

By
A star rating of 4.3 out of 5.15 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal787
fat33g
saturates9g
carbs53g
sugars9g
fibre20g
protein54g
salt1.4g
Advertisement

Ingredients

  • 10-15 baby new potato (or Jersey Royals if you can get them, halved if large)
  • 2 tbsp olive oil
  • 2 small sea bass , gutted, scaled and fins clipped (you can ask your fishmonger to do this)
  • zest 1 lemon , then sliced
  • 1 tsp fennel seeds
  • 140g chorizo , skin removed, sliced
  • 75ml white wine
  • 200g peas , defrosted if frozen, blanched if fresh
  • 400g broad beans (or 800g in their pods), skinned
  • small bunch parsley , chopped

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content