Sea Bass in Creamy Chorizo Sauce
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Sea Bass in Creamy Chorizo Sauce

Sea Bass in Creamy Chorizo Sauce

with Cheesy Smashed Potatoes and Asparagus

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


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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


1 bunch(es)


2 unit(s)

Garlic Clove

1 unit(s)


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


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
Salt3.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Sheet with Baking Paper
Garlic Press
Kitchen Shears
Medium Saucepan
Baking Tray
Small Bowl
Large Frying Pan


Start the Potatoes

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.

Prep the Veg

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.

Make your Chorizo Sauce

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.

Asparagus Time

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.

Fish to Fry

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.

Finish and Serve

When everything's almost ready, gently reheat the chorizo sauce, 1-2 mins. Add a splash of water if it's a little too thick.

Share the sea bass, cheesy crushed potatoes and asparagus between your plates. Spoon the chorizo sauce over the fish. 

Sprinkle over the chives to finish and serve with any remaining lemon wedges alongside for squeezing over.