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Sea bass with chorizo and butter beans recipe

48 ratings

An easy one-pot recipe ready in just 30 minutes, this simple sea bass and chorizo stew is made more filling with the addition of beans - plus they adds lots of great-for-your-gut fibre. See method

Serves 2
15mins to prepare and 15mins to cook
600 calories / serving

Ingredients

2 large, ripe tomatoes
2 boneless sea bass fillets
1 tbsp olive oil, plus 1 tsp
1 medium onion, finely chopped
1 garlic clove, peeled and very finely sliced
25g diced chorizo
410g butter beans
100ml water
100ml dry white wine
31g flat leaf parsley, leaves roughly chopped
flaked sea salt
freshly ground black pepper

If you don't have sea bass, try using another white fish

Each serving contains

Energy
2510kj
600kcal 30%
Fat
30g 42%
Saturates
7g 33%
Sugars
9g 10%
Salt
2.3g 38%

of the reference intake
Carbohydrate 25.9g Protein 50.5g Fibre 8.8g

Method

An easy one-pot recipe ready in just 30 minutes, this simple sea bass and chorizo stew is made more filling with the addition of beans - plus they adds lots of great-for-your-gut fibre.

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.

See more Main recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.