Lemon Sea Bass and Chorizo Patatas Bravas
with Charred Pepper and Spinach
This Lemon Sea Bass and Chorizo Patatas Bravas is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450
Potatoes
1
Garlic Clove
1
Bell Pepper
(May contain traces of: Celery)
1
Lemon
1
Mild Paprika
2
Sea Bass Fillets
(Contains: Fish)
60
Chorizo
30
Tomato Puree
15
Honey
15
Cider Vinegar
(Contains: Sulphites)
100
Baby Spinach
32
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1.5
Olive Oil for the Marinade
150
Water for the Sauce
50
Water for the Pepper
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Zest the lemon, then cut 3 thin slices per person. Cut the rest into wedges
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the paprika.
Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the lemon zest and olive oil for the marinade (see pantry for amount) with a pinch of salt and pepper.
Add the sea bass to the marinade and turn to coat, then lay the fish, skin-side up, onto a lined baking tray.
Top each fillet with the lemon slices in a single layer, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 2-3 mins.
Add the garlic and tomato puree, stir-fry for 1 min more.
Pour the water for the sauce (see pantry for amount) into the pan. Season with salt, pepper and a pinch of sugar (if you have any).
Stir together, then simmer until thickened, 4-5 mins. Add a splash more water if needed.
Once thickened, taste and season again if needed, then transfer your bravas sauce to a bowl and cover to keep warm.
Now pop the fish on the middle shelf of your oven to bake for 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, clean your (now empty) frying pan and pop back on high heat (no oil).
Once hot, add the pepper and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the pepper to pick up some nice colour.
Once charred, stir in the honey, cider vinegar and water for the pepper (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, pop in a bowl ot hot water for 1 min.
Reduce the heat to medium and cook, stirring occasionally, until the pepper has softened, 5-6 mins.
Add the spinach to the pepper a handful at a time until wilted and piping hot, 1-2 mins.
Once the fish is cooked, transfer to your plates and cover to keep warm if needed.
When everything's ready, share the potatoes between your plates and spoon over the bravas sauce. Top with a spoonful of mayo.
Serve the peppers and spinach alongside. Add a lemon wedge for squeezing over.
Enjoy!
