When I was away last week, we went out for dinner one night to a fish restaurant, which I had been told was sensational. Being in Scotland you get a lot of local freshly caught fish, which pretty much guarantees the taste and makes your meal that little bit more special. I was incredibly excited to try out this restaurant, being the big foodie that I am. Having said that, I eat most things, but the one thing I refuse to go anywhere near is seafood. Mussels, oysters, scallops… I cannot stomach any of it. It is something that I really wish I liked, and lots of people will probably disagree with my hatred of it, but my stomach really does just say no. So whilst my boyfriend and his mum munched their seafood starters, I went with a different starter, Haricot Bean and Chorizo soup. It may not have contained any fish at all, but it was absolutely delicious.
So now onto my main, and the reason why I am bringing this post to you today. As my main I had fillet of sea bass, served with baby potatoes, roasted peppers and chorizo. Lots of chorizo I know. OMG IT WAS AMAZING!! I am a huge fan of sea bass, and without a doubt this was the best I have ever eaten. It was so soft and light, with a gentle taste that really went well with the chorizo and flavour of other ingredients. I just couldn’t get over how much I loved the meal, so when I got home it took me exactly 24 hours to replicate what I had eaten. I pretty much nailed this recipe the first time I made it, hence why I am sharing it with you guys so quickly. If you want to cook a interesting weekday dinner, that is fast, healthy and delicious then look no further. This is the recipe for you.
Sea Bass w/ Sautéed Potatoes, Beans, Peppers & Chorizo
Prep Time: 5 mins
Cooking Time: 25 mins
Level: So Easy
Sea bass Fillet (skin left on) // handful chopped chorizo // 1/4 red pepper sliced // 1/4 yellow pepper sliced // 1/2 handful green beans chopped in half // 4 or 5 baby potatoes cut in half // 1/2 lemon // seasoning // balsamic vinegar & olive oil
Start by prepping all your ingredients and having your pots and pans ready. To make this recipe you will need a saucepan, a deep frying pan and a smaller frying pan for the fish.
Start by pre cooking the potatoes. Bring a saucepan of boiling water to the boil with a generous amount of salt. Cook for about 15 minutes until soft. Drain and put back in the pan with a lid on.
In the deeper frying pan, heat some olive oil and a knob of butter up until bubbling. For added flavour add a little garlic, or garlic olive oil. Once bubbling, add the peppers and keep mixing for about 3 minutes. Then add the green beans and cook for a further 3 minutes. Add the chorizo to the mixture, cook and stir for a further two minutes, then set aside with a lid on.
For the sea bass, heat some olive oil and a but of butter in the smaller frying pan. Wait until the pan is very hot, then add the sea bass skin faced down. Squeeze the lemon on top with a generous amount of salt and pepper. With a flat spatula, press the fish down gently, so that you can feel the bubbles. Occasionally use a spoon to put some of the oil on to the top of the fish…like they do in films! Once the fish has gone from a shiny white to a more block coloured white, gently turn it over and turn the heat out. Set aside, as the fish with carry on cooking in the pan.
Put the frying pan back on the heat with the vegetables in, and add the potatoes with the flat side down. This crisps up the edges and just heats them back up again. Leave for about 5 minutes, then mix everything together and empty onto the plate.
Sit the fish on top of the vegetables, skin facing up and drizzle with some extra olive oil and balsamic vinegar.
Now, simply enjoy!
– let me know what you think –
This recipe is based on a meal I had at a restaurant, however I made it up based on what I saw.
Photography: Nikon D3200 – by me.