By this point you might be beginning to realise I love chorizo. It packs in so much flavour and this recipe is no exception. This Crispy Sea Bass with Chorizo and Lentils recipe is also full of spinach, parsley and lemon which really lifts the savoury flavours of the chorizo and sea bass. YUM.
Funnily enough this recipe is a recreation of something I ate in a restaurant years and year (and years and years) ago. I have a vague recollection of going to the Cotswolds for a day with my mum and my auntie. We wandered around, drank tea and went for lunch at a restaurant who’s name I could not tell you for love nor money. For some reason I can remember eating a dish of cod with lentils and chorizo. There was definitely more to it than that but those were the ingredients that stuck with me. All these years on (I’m talking like 10 years) that meal has stuck with me and this recipe is my little homage to it.
I’m using Merchant Gourmet Puy Lentils again for simplicity and flavour, but tinned lentils will work just as well! This Crispy Sea Bass with Chorizo Lentils recipe is another one that works well with a few slices of bread for those all important dunking purposes.
How do you get crispy skin on the sea bass?
The secret to making crispy is pretty simple. You need a hot (ideally non-stick) pan, a little salt and oil and some patience. Make sure the skin is dry; use a paper towel to absorb any excess moisture. Sprinkle the salt on the skin and place the fillet skin side down into your hot pan, you want to hear it sizzle. Then wait! You want the majority of the cooking time to happen while the skin is in the pan. When you begin see the flesh of the sea bass cooking and it becomes opaque you know it is nearly done. Simply flip it and cook it flesh side down for a further minute and you’re done. Soft, flakey fish with amazingly crispy skin. This works well with other fish like salmon and cod. Mmmmm.
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If you cook this or have any questions please let me know in the comments!
Crispy pan-fried sea bass goes perfectly with these puy lentils, flavoured with chorizo, spinach, parsley and lemon. Quick, simple and super tasty!
- 2 tbsp olive oil
- 100g chorizo, diced
- 1 sachet of Merchant Gourmet Puy Lentils
- 250mls stock
- 2 sea bass fillets, skin on
- Salt & pepper
- 50g spinach, finely chopped
- 1 handful parsley, finely chopped
- Juice of 1 lemon
- Heat a frying pan over a medium heat with the olive oil.
- Fry the chorizo for 3-5 minutes until crispy. Add the lentils and stock and cook for 8-10 minutes until the liquid has reduced.
- Heat a second frying pan over a medium-high heat with more oil. While the pan is heating up season the sea bass fillets with salt and pepper. Place the sea bass fillets, skin side down, into the pan and cook for 4-5 minutes until the skin is crispy and the flesh is beginning to cook.
- Turn the heat down to medium-low before turning the fish over to cook for a further 1-2 minutes. It is done when the flesh is completely opaque.
- Once the liquid has reduced stir the spinach, parsley and lemon juice in to the lentils. Cook for a further minute until the spinach has wilted.
- Serve up the lentils with the sea bass fillets on top. Enjoy!
Keywords: Crispy Fish, Healthy Seafood Recipes, Sea Bass Recipes, Lentil Recipes