Make a cross in the bottom of each tomato and put in a heatproof bowl. Pour over enough just-boiled water to cover the tomatoes and leave for 1 minute until the skins shrink back under the hot water. Drain and leave until cool enough to handle. Slip the skins off the tomatoes and discard. Cut the tomatoes into quarters, scoop out the seeds and discard. Cut the tomato flesh into roughly 1.5cm pieces and set aside.
Slash the sea bass fillets 2-3 times diagonally through the skin. Rub the skin with ½ tsp of the oil and season on both sides with salt and pepper. Place a large non-stick frying pan over a medium-high heat. Cook the sea bass fillets, skin-side down, for 2 minutes until the skin is lightly browned. Transfer to a warm plate.
Return the pan to the hob and reduce the heat to low. Add the remaining 1 tbsp of oil, onion and garlic. Cook for 5 minutes, stirring regularly until softened. Add the chorizo and cook for a minute more, stirring. Tip the tomatoes and butterbeans into the pan and cook for a further 2 minutes, stirring.
Pour over the water and wine and bring to a simmer. Stir in the parsley and simmer for 2 minutes, stirring. Place the fish fillets, skin-side up, gently on top of the tomatoes and beans and heat through for 1-2 minutes until the fish is hot.
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