Sea bass fillets with chorizo crumbs
Spanish chorizo is a hard, cured sausage flavoured with smoked paprika, unlike Mexican chorizo, a fresh sausage made with chiles, garlic, and spices. Mexican chorizo must be cooked before eating, but because Spanish chorizo is cured, it can be eaten much like salami, making it a flavourful addition to an antipasti platter. Because it is so intensely flavoured, you don't need much of it to add deep flavour to the crispy, savoury breadcrumbs—an ideal topping for the tender, mildly-flavoured sea bass.
2½ oz, cured Spanish, chopped
2½ large slice(s), (about 2 1/2 oz) torn into small pieces
1 tbsp(s), chopped
2 tsp(s), (about 1 lemon)
2 clove(s), large, 1 chopped and 1 sliced
Uncooked branzino (sea bass) fillet(s)
12 oz, cut into 4 pieces
Uncooked string beans
Sun-dried tomatoes (without oil)
- Preheat oven to 400°F. Line rimmed baking sheet with parchment paper. In small skillet, cook chorizo over medium heat, stirring occasionally, until fat begins to render, 3 to 4 minutes. Transfer to food processor. Add bread, parsley, lemon zest, and chopped garlic. Pulse until fine breadcrumbs form.
- Arrange fish, skin-side down, on prepared baking sheet and top with chorizo crumbs, pressing so crumbs adhere. Bake until fish is cooked through, 10 to 12 minutes.
- Meanwhile, in medium pot of boiling water, blanch green beans until just tender, 2 to 3 minutes. Drain and rinse under cold water.
- Coat medium skillet with nonstick spray and heat over medium. Add sliced garlic and cook, stirring often, until softened, about 2 minutes. Add green beans and tomatoes and cook, stirring often, until green beans are heated through and tomatoes soften, 3 to 4 minutes. Serve with fish.
- Serving size: 1 fillet and 1⁄4 of green beans