Sea bass with chorizo and butter beans
- 2 large fillets of sea bass
- 10cm chorizo, halved lengthways and sliced 1⁄2 cm thick
- 8 small cherry tomatoes, halved
- Pinch of fresh or dried oregano
- Olive oil
- 1 clove of garlic, sliced thinly
- 400g tin butter beans, drained and thoroughly rinsed
- Salt and freshly ground black pepper
- 2 large handfuls of baby spinach, washed
- Squeeze of lemon juice
- Knob of butter
- Slash the skin of the sea bass fillets twice and snip the edge of the skin in one place to help stop it curling up when cooking. Set aside. Warm two plates.
- Cook the chorizo in a dry frying pan for a few minutes until its oil begins to run and the chorizo is sizzling. Add the cherry tomatoes and oregano and cook for another few minutes until the tomatoes just begin to soften. Add a little olive oil, followed by the garlic and butter beans and stir until hot. Check the seasoning.
- Add the spinach and cook until just wilted. You may need a little more olive oil at this stage. Squeeze over some lemon juice, divide between the two warmed plates and keep warm.
- Wipe out the frying pan if necessary, heat a little more olive oil and the knob of butter, season the skin of the sea bass with salt and fry, skin-side down first until the skin is brown and crispy, about two to four minutes, depending on the thickness of the fillets. Turn over and cook for another minute or two.
- Arrange skin side up on top of the butter beans and finish with a good swirl of olive oil over the top.
Hints and tips: A drizzle of lemon oil at the end will enhance most fried fish recipes. Mustard greens, rocket (arugula), Swiss chard or shredded pak choi could replace the spinach.