Experience the flavours of Spain right in your kitchen with this Spanish Style Sea Bass with Smoky Chorizo Potatoes and Garlicky Spinach recipe. Brimming with delectable savouriness, this dish serves as a perfect weeknight dinner that promises not just a meal, but a culinary adventure!
The Spanish Style Sea Bass in the dish really embodies the spirit of the Mediterranean. The fish is cooked to a delightful flakiness, its delicate flavour beautifully highlighted by a subtle blend of Spanish spices. This creates a gastronomic delight that is both light and deeply satisfying.
The Smoky Chorizo Potatoes provide the perfect counterpart to the mild sea bass. The potatoes are cooked with chunks of chorizo, a Spanish sausage known for its deep, smoky flavour. The chorizo infuses the potatoes with its rich, spicy taste, resulting in an accompaniment that is hearty and immensely flavourful.
The dish is rounded off with Garlicky Spinach, a vibrant addition that adds a fresh and aromatic note. The spinach is sautéed with generous amounts of garlic, adding a pungent, savoury touch that complements the smoky chorizo potatoes and the delicate sea bass wonderfully.
Despite its symphony of flavours, this Spanish Style Sea Bass with Smoky Chorizo Potatoes and Garlicky Spinach recipe is surprisingly straightforward to make. It’s an excellent option for a weeknight dinner, bringing a taste of Spanish cuisine to your table and serving up a meal that is as hearty as it is delicious.
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.
Spanish Style Sea Bass with Smoky Chorizo Potatoes and Garlicky Spinach
- 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
Step 1: 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: 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: 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: 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!