Heat 1tbsp of olive oil in a frying pan. Chop the carrots to about 5mm in size and add to the pan of oil. Chop the onion and shallots and add to pan, and chop the chorizo and add to the same pan.
Heat the rest of the oil in another frying pan and add the sea bass skin side down.
Add a little chicken stock to loosen the pan with the chorizo, stir and add the butter beans.
Gradually add more chicken stock to the pan, allowing it to boil and thicken.
Once the sea bass has cooked, serve using the chicken stock juice as a sauce.
Tips: Slice the skin of the sea bass to stop it from curling up. Cook the fish skin side down and get it nice and crispy.
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