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Photo of Sea bass fillets with chorizo crumb by WW

Sea bass fillets with chorizo crumb

6
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A crispy, savoury breadcrumb mixture is the ideal topping for tender sea bass.

Ingredients

Chorizo Sausage

70 g, chopped

La Brea Bakery Country White Sourdough

70 g, as purchased, torn into small pieces

Lemon(s)

1 zest(s) of 1

Garlic

2 clove(s)

Sea Bass, Raw

360 g

Green Beans

500 g

Sun Dried Tomatoes in Oil

50 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a baking sheet with baking paper. Fry the chorizo in a small frying pan over a medium heat for 3-4 minutes or until it starts to release oil. Transfer to a food processor with the bread, parsley, lemon zest and 1 of the garlic cloves. Blitz until you have a breadcrumb mixture.
  2. Put the fish skin-side down on the prepared baking sheet and top with the chorizo crumb, pressing down so it sticks to the fish. Bake for 10-12 minutes.
  3. Meanwhile, blanch the green beans in boiling water for 2-3 minutes until just tender, then drain and refresh under cold water. Mist a frying pan with cooking spray and put over a medium heat. Slice the remaining garlic clove and fry for 2 minutes. Add the beans and sun-dried tomatoes and cook for 3-4 minutes.
  4. Serve the fish with the beans on the side.

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