Sea bass fillets with chorizo crumb
SmartPoints® value per serving
A crispy, savoury breadcrumb mixture is the ideal topping for tender sea bass.
70 g, chopped
70 g, torn into small pieces
1 zest(s) of 1
Sea Bass, Raw
Sun Dried Tomatoes in Oil
- 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.
- 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.
- 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.
- Serve the fish with the beans on the side.