James Martin – Saturday Kitchen
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
For the sea bass
1 large sea bass, head removed, scaled and gutted
small bunch fresh thyme
2 tbsp extra virgin olive oil
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.
Ah chorizo, one of the best things the spaniards have ever made. I probably mentioned this before somewhere in the multitude of posts in this blog that I first tasted chorizo at Borough Market when I had the chorizo, rocket and red pepper bab. Well, another one of the things I brought back from Barcelona is a nice fat chorizo sausage which I have just used in this dish.
Chorizo goes well with fish, and thats why this recipe works. I couldn’t find any sea bass at Tesco last night and so I used sea trout instead.