Pan Fried Seabass, Chorizo, Courgettes, Tomatoes and Salsa Verde

Crispy-skinned seabass paired with smoky, oven-roasted chorizo and vegetables, all brought to life with a bright, tangy salsa verde made from fresh mint, parsley, and capers!

Ingredients

2 x 200g portions Seabass
15ml olive oil
15g butter
Salt and pepper

For the vegetables

2 courgettes sliced
2 large tomatoes sliced
1 chorizo sliced
100g samphire
1 clove garlic sliced
50ml olive oil
Few sprigs oregano
Salt and pepper

For the Salsa Verde

1 small bunch mint, picked and chopped
1 clove garlic, peeled and crushed
2 tbs small capers
1 small bunch parsley, chopped
4 anchovies, chopped
1 lemon, juice and zest
50ml olive oil

Method

Print Recipe

Heat a fry pan to hot add the oil then cook the fish skin side down for 2 to 3 minutes, season, flip over, add the butter and take off the heat.
Put all the vegetables and chorizo on a tray drizzle in oil sprinkle in oregano and roast in a hot oven for 8 to 10 minutes.
Chop all the ingredients together and mix with the lemon juice and olive oil for the salsa verde.
To serve spoon the veg onto plates top with the fish and the sauce.

Ingredients

2 x 200g portions Seabass
15ml olive oil
15g butter
Salt and pepper

For the vegetables

2 courgettes sliced
2 large tomatoes sliced
1 chorizo sliced
100g samphire
1 clove garlic sliced
50ml olive oil
Few sprigs oregano
Salt and pepper

For the Salsa Verde

1 small bunch mint, picked and chopped
1 clove garlic, peeled and crushed
2 tbs small capers
1 small bunch parsley, chopped
4 anchovies, chopped
1 lemon, juice and zest
50ml olive oil

Method

Heat a fry pan to hot add the oil then cook the fish skin side down for 2 to 3 minutes, season, flip over, add the butter and take off the heat.
Put all the vegetables and chorizo on a tray drizzle in oil sprinkle in oregano and roast in a hot oven for 8 to 10 minutes.
Chop all the ingredients together and mix with the lemon juice and olive oil for the salsa verde.
To serve spoon the veg onto plates top with the fish and the sauce.