Winter-Warming Sea Bass
with Tapas-Style Potatoes and Charred Peppers
During the festive season, fish is often a welcome respite and this recipe is exactly that. Sea bass is beautiful paired with light and zesty flavours like lemon and fresh parsley. Chef Mimi has incorporated some classic Spanish flavours with the patatas bravas for a Christmas dish with a twist!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Echalion Shallot
15
Honey
60
Chorizo
2
Sea Bass Fillets
(Contains Fish)
1
Tomato Passata
1
Garlic Mayonnaise
1
Yellow Pepper
1
Garlic Clove
1
Flat Leaf Parsley
1
Lemon
1
Paprika.
12
White Wine Vinegar
Mild Paprika
250
Baby Spinach
450
Potatoes
Not included in your delivery
1.5
Olive Oil
Water
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the yellow pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all). Zest the lemon, then cut 3 thin slices per person. Chop the rest into wedges
Pop the potatoes on a baking tray in a single layer. Drizzle with oil, a pinch of salt and pepper. Sprinkle over the paprika and toss to coat them in the spice and oil. Roast on the top shelf of your oven until golden, 25-30 mins, turn halfway. Put the lemon zest in a large bowl with the olive oil (see ingredient list for amount), a pinch of salt and pepper and half the parsley. Add the fish to the bowl, coat in the mixture.
Lay the fish skin side up on a baking tray lined with baking paper. Pop three slices of lemon on the skin of each fish in a single layer. Leave to the side, wash your hands. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the chorizo, stir fry until starting to brown, 2-3 mins. Add the shallot, stir fry until soft, 2-3 mins. Add the garlic and cook for 1 minute, then carefully pour in the passata.
Pour the water (see ingredient list for amount) into the pan. Add a pinch of salt, pepper and sugar, stir together then simmer the sauce until reduced, 4-5 mins. Once cooked, taste and add salt and pepper if you feel it needs it, then remove the sauce to a bowl and cover with foil. Wash your pan and pop back on high heat with a drizzle of oil.
At this point you can pop your fish into the oven to bake on the middle shelf for 10 mins. Once the pan is hot, add the pepper and fry until nice and charred, 5 mins. Only stir twice in this time. Once charred, add the honey, vinegar and water (see ingredient list for amount) to the pan along with a pinch of salt and pepper. Reduce the heat to medium and cook until the pepper is really soft, 5-6 mins. Stirring occasionally.
Stir the spinach into the pepper in handfuls until wilted. Once the fish is cooked, transfer to plates and cover with foil if everything else isn't quite ready. IMPORTANT: The fish is cooked when opaque all the way through. Serve the peppers and spinach alongside. Add the potatoes and then spoon the bravas sauce over the top of the potatoes. Top with a spoonful of garlic mayo, serve with a sprinkling of remaining parsley and a lemon wedge. Enjoy!
