2 (one fillet per person)
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.
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.
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! Paper is easier to photograph!!) and then cover with pan's contents.
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!