Seabass with tomato and chorizo chutney

Here’s an easy mid-week recipe for you and what’s more – it’s healthy. Seabass is my favourite fish (okay, salmon is but seabass is a close second) and this dish is so delicious.

https://alifelessphysical.com/2014/03/02/30-things-to-do-in-the-year-i-turn-30/

Ingredients (serves two):

  • 2 seabass fillets
  • 1 tomato
  • half a small red onion
  • 1 inch of chorizo sausage
  • half a teaspoon of sugar
  • small tablespoon of white wine vinegar
  • half a teaspoon of dried (or finely chopped fresh) rosemary
  • salt and pepper to season

Preheat the oven to 180 degrees centigrade.

Finely slice the red onion and sweat for 1-2 minutes over a medium heat. Add finely diced chorizo and fry for a further minute. Then add the tomato, finely diced, and vinegar, sugar and rosemary. Cook for approx 10 minutes. You may need to add a little water if it gets too dry. The final consistency should be a thick chutney. Season with salt and pepper to taste.

Whilst the chutney is cooking down, cook the fish and your choice of side vegetable. We went for green beans.

Season the seabass with salt and pepper on both sides and pan fry, skin side down, on a medium-high heat until the skin is crispy. Transfer to the oven with the skin side up to keep it crispy and cook until done – about 5-6 minutes.

Done! Easy and healthy.

seabass with tomato, chorizo and green beans

seabass with tomato, chorizo and green beans

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