Roasted sea bass with chorizo, red onion and cherry tomatoes
Method
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Preheat the oven to 190C/375F/Gas 5.
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Heat the olive oil in a frying pan over a medium heat. Add the onion, garlic and chorizo.
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Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.
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Add the thyme, olives and tomatoes and stir to combine.
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Season well with salt and freshly ground black pepper, before transferring the mixture to an ovenproof dish.
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Using a sharp knife, slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.
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Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.
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Drizzle over the olive oil and cook in the oven for 20-25 minutes, until the fish is tender and cooked all the way through.
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To serve,take the cooking dish to the table.
Ingredients
For the chorizo
- 2 tbsp olive oil
- 1 red onion, roughly chopped
- 1 garlic clove, roughly chopped
- 100g/3½oz chorizo, cut into chunks
- 2-3 sprigs thyme
- 50g/1¾oz black olives, stones removed
- 8 cherry tomatoes
- salt and freshly ground black pepper
For the sea bass
- 1 large sea bass, head removed, scaled and gutted
- small bunch fresh thyme
- 2 tbsp extra virgin olive oil
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Roasted sea bass with chorizo, red onion and cherry tomatoes
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