James Martin’s stylish sea bass recipe is ready in under half an hour.
Ingredients
- For the chorizo
-
- 2 tbsp
olive oil - 1
red onion, roughly chopped - 1
garlic clove, roughly chopped - 100g/3½oz
chorizo, cut into chunks - 2-3 sprigs
thyme - 50g/1¾oz black
olives, stones removed - 8
cherry tomatoes - salt and freshly ground
black pepper
- 2 tbsp
- For the sea bass
-
- 1 large
sea bass, head removed, scaled and gutted - small bunch fresh
thyme - 2 tbsp extra virgin
olive oil
- 1 large
Preparation method
-
Preheat the oven to 190C/375F/Gas 5.
-
Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.
-
Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.
-
Add the thyme, olives and tomatoes and stir to combine.
-
Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.
-
Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.
-
Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.
-
Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.
-
To serve,take the cooking dish to the table.