Sea Bass in Creamy Chorizo Sauce

Name: Sea Bass in Creamy Chorizo Sauce with Cheesy Smashed Potatoes and Asparagus
Total time: 40 min
Yield: 2
Cuisine: European
Ingredients: 450 grams Potatoes; 1 bunch(es) Chives; 2 unit(s) Garlic Clove**; 1 unit(s) Lemon; 60 grams Diced Chorizo; 75 grams Creme Fraiche; 25 grams Sun-Dried Tomato Paste; 40 grams Grated Hard Italian Style Cheese; 150 grams Asparagus; 2 unit(s) Sea Bass Fillets; 100 milliliter(s) Water for the Sauce

with Cheesy Smashed Potatoes and Asparagus

Get 50% off 1st box + free snacks for life!

This Sea Bass in Creamy Chorizo Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:

Milk

•Egg

•Fish

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 bunch(es)

Chives

2 unit(s)

Garlic Clove**

1 unit(s)

Lemon

60 grams

Diced Chorizo

75 grams

Creme Fraiche

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

150 grams

Asparagus

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3023 kJ

Energy (kcal)722 kcal

Fat38.9 g

of which saturates17.5 g

Carbohydrate57.5 g

of which sugars7.7 g

Protein39.4 g

Salt3.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Sheet with Baking Paper

•Garlic Press

•Kitchen Shears

•Medium Saucepan

•Baking Tray

•Small Bowl

•Large Frying Pan

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the potatoes into 3cm chunks (no need to peel).

Pop onto a large lined baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf for 20 mins - you'll roast them for longer once you've crushed them.

Meanwhile, trim the bottom 2cm from the asparagus and discard.

Finely chop the chives (use scissors if easier).

Peel and grate the garlic (or use a garlic press).

Cut the lemon into wedges.

Heat a medium saucepan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.

Add the garlic and fry for 1 min more.

Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil, then simmer until slightly thickened, 2-3 mins.

Stir in the sun-dried tomato paste and a good squeeze of lemon juice, then remove from the heat. Set aside.

When the potatoes have cooked for 20 mins, remove them from the oven.

Use the bottom of a bowl or pan to lightly crush each potato. Sprinkle over the hard Italian style cheese.

Drizzle the smashed potatoes with more oil, then return to the top shelf of your oven until crispy and golden, 10-15 mins.

Pop the asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Roast on the middle shelf until tender, 10-12 mins.

Once the asparagus is in the oven, heat a drizzle of oil in a frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.