• Serves: 2
  • Prep Time: 10 minutes
  • Cooking Time: 10 minutes
  • Difficulty: easy

The secret to great fish is the cooking time. So, to make sure I get timings right, I usually cook the ‘flavours’ in one pan, and roast the fish itself in the oven. It might sound 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 the heat through easily, but hardy enough so that it doesn’t fall to pieces when serve it.


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

Sea Bass Ingredients


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set oven temp: 160C/ Gas Mark 2.5

here's how it's done...

  • 1

    Preheat your oven, 160C (150C fan) is what we’re aiming for, not so hot that it won’’t give the fish a chance to absorb the flavours and not so low that your fish will go soggy. Roughly chop your onions, crush the garlic and thin slice your chorizo.

    step 1

  • 2

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

    step 2

  • 3

    Make 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 the chorizo mixture and make a parcel to seal everything in.

    step 4

  • 4

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

    ta da shot 2

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

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By Finn Christo on 28.03.14

Guest Contributor

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