- Sea Bass With Chorizo Crumb.jpg (43.54 KiB) Viewed 424 times
Preparation Time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Total calories: 303
Ingredients
- 75g (3oz) chorizo, chopped
- 50g (2oz) white sourdough bread, torn into small pieces
- 1 tbsp chopped fresh parsley
- 2 garlic cloves, 1 finely chopped and 1 finely sliced
- Grated zest of 1 lemon
- 4 x 120g (4½oz) sea bass fillets
- Calorie-controlled cooking spray
- 450g (1lb) green beans
- 1 tsp olive oil
- 50g (2oz) sun-dried tomatoes from a jar, patted dry and chopped
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6 and line a baking tray with baking paper.
2. Cook the chorizo in a non-stick frying pan over a medium heat, stirring occasionally, for 3 - 4 minutes until the fat starts to render. Transfer to a food processor with the sourdough, parsley, lemon zest and chopped garlic, and blitz until fine breadcrumbs form.
3. Arrange the fish, skin-side down, on the lined baking tray and top with the chorizo crumb mixture, pressing gently so the crumbs stick. Mist the crumb all over with cooking spray and bake for 10 - 12 minutes, until the fish is cooked through and the crumb is golden.
4. Meanwhile, blanch the green beans in a large pan of boiling water for 2 - 3 minutes until just tender. Drain and cool under cold running water. Set aside.
5. Heat the oil in a large, non-stick frying pan and set over a medium heat. Add the sliced garlic and cook for 2 minutes, stirring often, until softened. Add the green beans and sun-dried tomatoes and cook for 3 - 4 minutes, stirring often, until the beans are heated through. Season and serve with the fish.
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