prep time 20 Mins
cooks in 25 Mins
serves 2
skill level Easy

“This baked whole sea bass with white wine, lemon and chorizo makes a delicious sauce that soaks into the new potatoes.”

This dish is simple, light and super tasty, perfect for sharing on a summer evening.”

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Ingredients

  • 10-15 Baby new potato (or Jersey Royals if you can get them, halved if large)
  • 2 tbsp Olive oil
  • 2 Small sea bass, gutted, scaled and fins clipped (you can ask your fishmonger to do this)
  • Zest 1 lemon – then slice
  • 1 tsp Fennel seeds
  • 140g Chorizo, skin removed and sliced
  • 75ml White wine
  • 200g Peas – defrosted if frozen, blanched if fresh
  • 400g Broad beans (or 800g in their pods), skinned
  • Small bunch of parsley, chopped

Instructions

1

Put the potatoes in a pan of cold, salted water. Bring to a simmer and bubble for 10 minutes, or until tender. Drain the potatoes, tip into a large roasting tin (big enough to fit the fish in), toss the potatoes in a 1 tbsp oil and add some seasoning. Roast for 8 minutes.

2

Make a couple of slashes in the side of each fish. Rub the remaining oil, the lemon zest, fennel seeds and some seasoning into the flesh and cavity of the fish.

3

When the potatoes have roasted for about 8 minutes, remove the tray from the oven, and place the fish in the centre of the tray.

4

Poke the lemon slices into the cavities of the fish. Scatter the chorizo over the potatoes and pour over the wine. Return to the oven for a further 3-4 minutes.

5

Check the fish is very nearly cooked – the flesh should pull away from the bones easily when gently pushed with a knife.

6

Scatter and mix the peas and broad beans in with the potatoes and chorizo and return to the oven for a minute or two, to warm the veg through.

7

Scatter over the parsley just before serving.

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