Spanish Style Sea Bass
with Smoky Chorizo Potatoes and Garlicky Spinach
This Spanish Style Sea Bass with Smoky Chorizo Potatoes and Garlicky Spinach recipe is full of delicious goodness and makes the perfect weeknight dinner option!
515 kcal per serving
1 of your 5 a day
Smoky Chorizo Potatoes and Garlicky Spinach
Spanish Style Sea Bass
Energy (kJ/kcal) – 2155/515
Fat (g) – 26
Sat. Fat (g) – 6
Carbohydrates (g) – 39
Sugars (g) – 5
Fiber (g) – 6
Protein (g) – 31
Cholesterol (mg) – 0
Salt (g) – 2.27
- 60g Chorizo
- ½ Tbsp Smoked Paprika
- 1 Garlic Clove
- 2 Sea Bass Fillets
- 2 Tbsp Mayonnaise
- 400g Pre-Cooked Diced Potato
- ½ Lemon
- 1 Bunch of Flat Leaf Parsley
- 200g Baby Spinach
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Frying Pan, Baking Tray, Fine Grater (or Garlic Press) and a Saucepan.
Step by Step Instructions
Step 1: Do the Prep
Preheat your grill to high. Heat a drizzle of oil in a large frying pan on high heat. Add the chorizo, potatoes and half the paprika and fry, stirring occasionally, until golden brown, 8-9 mins. Season with plenty of salt and pepper.
Meanwhile, zest and cut the lemon into wedges. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Step 2: Cook the Fish
Pop the remaining paprika, lemon zest, half the parsley and olive oil (see ingredients for amounts) into a bowl. Mix and season with salt and pepper.
Pop the sea bass fillets into the bowl with the paprika mixture and turn to coat well. Line a baking tray with foil and lay the sea bass fillets on it skin side up.
Cook under the grill until cooked through and the skin is crispy, 5-6 mins.
IMPORTANT: The fish is cooked when opaque in the middle.
Step 3: Prep the Spinach
Meanwhile, heat a drizzle of oil in a large saucepan over medium high heat and once hot add the garlic and cook, stirring, for 1 minute.
Add the spinach a handful at a time to the garlic pan with a splash of water, season with salt and pepper and cook, stirring, until wilted, 2-3 mins.
When everything is ready, stir the remaining parsley through the potatoes.
Step 4: Finish and Serve the Dish
Divide the potatoes, sea bass and spinach between your plates (making sure you leave the excess water from the spinach in the pan).
Serve with the mayonnaise and lemon wedges alongside and enjoy!
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