Added by Finn Christo

The secret to great fish is the cooking time.  Too much and it turns to bland, tasteless rubber, too little and you end up guiltily zapping in the microwave.  And let’s be honest, unless you know your local fisherman, fish isn’t the cheapest protein to get wrong.  So, to get around this I usually end up cooking the ‘flavours’ in one pan and roasting the fish itself in the oven.  It sounds complicated but it really isn’t.  Let me show you how…

 

You can use this method/recipe for any fish dish, I’m using sea bass however because of how easy it is to cook. The skin is thin enough to let heat through easily but hardy enough so it doesn’t fall to pieces when you try and serve it.

Sea Bass with Chorizo and Onion

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Serves: 2

Cooking Time: 10 min

Prep Time: 10 min

Oven Temperature

Fan Assisted: 150 degrees

Gas: Mark 2.5

Conventional: 160 degrees

Ingredients

2 fillets of sea bass

2 links of chorizo, sliced

2 onions, chopped

2 cloves of garlic, crushed and peeled

a few spring onions

Salt and pepper to season

Here’s what you’ll need…

 

 

2 fillets of sea bass

2 links of chorizo, sliced

2 onions, chopped

2 cloves of garlic, crushed and peeled

a few spring onions

Salt and pepper to season

And here’s how it’s done… 

Preheat your oven!  160C is what we’re aiming for, not too hot that it won’t give the fish a chance to absorb the flavours and not too cold your fish will go soggy.  Roughly chop your onions, crush the garlic and thin slice your chorizo.

 

 

In the pan, fry off the chorizo until the oil starts to become released before adding the onions and garlic.  Let them cook until the onions are soft before seasoning well with pepper.

 

 

Slice shallow cuts diagonally into the skin of the fish then season with salt and pepper, lay onto some baking paper or foil and then cover with pan’s contents and seal contents making a parcel.

 

 

 

 

Add to the oven to cook for no more than 10 minutes before dressing with the chopped spring onions and serving.

 

 

Done!  Easy, flavoursome, perfectly seasoned and at no point have we ruined a potentially costly piece of fish!  Enjoy!

 

Added By
Finn Christo
(Possibly) raised by wolves, Finn Christo is a man of many talents. After years travelling around the world, Finn returned to the UK to teach, train, write and rediscover the great bacon sarnie. Recently returned from successfully rowing across the Atlantic Ocean (yes really!), Finn also coaches boxing and military fitness, sets fire to himself cooking for his blog Modern Paleo Warfare and once a week, has a full night of sleep. He can usually be found up in the gym, up a mountain, in a boat or fast asleep in the corner of the room. All images on Finn's posts unless otherwise stated copyright Finn Christo.