Sea Bass with Chorizo Cassoulet
Ingredients:
4 x 150g (5oz) sea bass fillets, pin bones removed and scaled1 tbsp Donegal Rapeseed Oil
1 tsp softened butter
For the Chorizo Cassoulet:
1 tbsp Donegal Rapeseed Oil
100g (4oz) raw chorizo, skinned and diced
150ml (¼ pint) vegetable stock
400g (14oz) can mixed beans, drained and rinsed (such as haricot, cannellini, borlotti and black-eyed beans)
1 tbsp softened butter
2 tsp roughly chopped fresh flat-leaf parsley
1 tsp snipped fresh chives
Baby salad leaves, to garnish
Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C (400°F/gas mark 6).
- Heat 1 tablespoon of the donegal rapeseed oil in a heavy-based pan over a medium-high heat. Add the chorizo and sauté for 2-3 minutes, until sizzling. Remove the chorizo and drain on kitchen paper.
- To prepare the sea bass, score the skin in thin parallel lines using a very sharp knife and season the flesh side lightly, then cut each fillet in half on the diagonal.
- Heat a non-stick frying pan over a medium heat and add the oil and butter.
- Once the butter stops sizzling, add the sea bass, skin side down, and cook gently for 4-5 minutes to get the skin crispy, then carefully turn over and cook for 2-3 minutes to brown lightly. Sea bass is best served slightly pink and still quite moist.
- Meanwhile, pour the stock into a pan and add the cooked chorizo and the mixed beans. Bring to the boil, then reduce the heat and simmer for a few minutes, until warmed through. Season to taste, then whisk in the butter and stir in the parsley and chives.
- Spoon some chorizo cassoulet in the centre of each warmed plate and arrange the sea bass alongside, skin side up. Garnish with baby salad leaves and serve.
