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Spanish Style Seabass with Smoky Chorizo Potatoes

Spanish Style Seabass with Smoky Chorizo Potatoes

and Garlicky Spinach

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

354 kcal

Protein

:

28.5g protein

Total

:

10 minutes

Difficulty

:

Medium

Allergens:

Fish

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

60 grams

Diced Chorizo

300 grams

Pre-Cooked Diced Potato

1 sachet(s)

Smoked Paprika

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

200 grams

Baby Spinach

2 sachet(s)

Mayonnaise

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information

Energy (kJ)1482 kJ

Energy (kcal)354 kcal

Fat24.5 g

of which saturates6.8 g

Carbohydrate5.4 g

of which sugars1.5 g

Dietary Fibre4.9 g

Protein28.5 g

Salt2 g

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

Instructions

1

a) Preheat your grill to high.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Add the chorizo, potatoes and half the paprika and fry, stirring occasionally, until golden brown, 8-9 mins.

d) Season with plenty of salt and pepper.

e) Meanwhile, zest and cut the lemon into wedges.

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

g) Roughly chop the parsley (stalks and all).

2

a) Pop the remaining paprika, lemon zest, half the parsley and olive oil (see ingredients for amounts) into a bowl.

b) Mix and season with salt and pepper.

c) Pop the sea bass fillets into the bowl with the paprika mixture and turn to coat well.

d) Line a baking tray with foil and lay the sea bass fillets on it skin side up.

e) Cook under the grill until cooked through and the skin is crispy, 5-6 mins. IMPORTANT: The fish is cooked when opaque in the middle.

3

a) Meanwhile, heat a drizzle of oil in a large saucepan over medium high heat and once hot add the garlic and cook, stirring, for 1 minute.

b) Add the spinach a handful at a time to the garlic pan with a splash of water, season with salt and pepper and cook, stirring, until wilted, 2-3 mins.

c) When everything is ready, stir the remaining parsley through the potatoes.

d) Divide the potatoes, seabass and spinach between your plates (making sure you leave the excess water from the spinach in the pan).

e) Serve with the mayonnaise and lemon wedges alongside and enjoy!

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