Pan-fried sea bass pairs perfectly with this smoky chorizo and puy lentil side dish. Spinach, parsley and lemon juice are stirred into the lentils to give a wonderfully fresh flavour. The sea bass is pan-fried to produce wonderfully crispy skin that will keep you coming back for more!
By this point, you might be beginning to realise I love chorizo. It packs in so much flavour and this recipe is no exception. In this recipe, chorizo is served alongside puy lentils, spinach, parsley and lemon, all of which lifts the savoury flavours of the chorizo. Served on top is a perfectly cooked fillet of pan-fried sea bass. This is such a flavourful and simple recipe, you’ve got to add it to your weeknight dinner rotation!
Funnily enough, this recipe is a recreation of something I ate in
In amongst all those hazy memories, I can remember eating a dish of cod with lentils and chorizo. There was definitely more to it than that. A lot more. 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 pan-fried sea bass recipe is my little homage to it.
How to cook sea bass fillets
Time needed: 8 minutes.
Sea bass fillets can be roasted, poached or steamed, but my favourite way to cook them is to pan-fry with a little oil. This way you can get wonderfully crispy skin, which adds both flavour and texture.
The secret to making crispy is pretty simple. You need a hot (ideally non-stick) pan, a little salt and oil and some patience.
Pre-heat your pan with a little oil. Make sure the skin is dry; use a paper towel to absorb any excess moisture.
Sprinkle some salt on the skin and place the fillet skin side down into your hot pan – you want to hear it sizzle. Then wait! Most of the cooking should happen while the fish is skin-side down.
When the edges of the fish flesh begin to turn opaque you know it is nearly time to flip the fish over. But first, check the skin to make sure it is crispy by using a fish slice to lift up an edge of the fillet. The skin should be golden in colour. Leave the sea bass for a few more minutes if it is not crispy enough.
When the skin is crisped to your liking, simply flip the sea bass fillet and cook it flesh side down for a further minute. Then you’re done!
Ta dahh! Soft, flakey fish with amazingly crispy skin. This also works well with other fish like salmon, trout and cod.
Pan-Fried Sea Bass with Chorizo and Lentils FAQ
Leave everything to cool at room temperature for no more than 2 hours. Transfer the food to an air-tight Tupperware Container and store in the fridge. Eat within 2-3 days.
Transfer the food to a microwave safe container and heat in the microwave for 2-3 minutes, stirring halfway through. Ensure the food is piping hot all the way through before serving, microwaving for a few minutes more if it is not. Cooking times will vary depending on the power of your microwave.
Yep, you definitely can. Make sure that everything has been stored correctly beforehand.
You may also need
Elizabeth Chloe is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
If you love this recipe you might also enjoy…
- Parsnip, Cabbage & Celeriac Remoulade with Pan-Fried Trout
- Pea & Salmon Fishcakes
- Prawn & Summer Vegetable Carbonara
- Cambodian Amok: A Cambodian Prawn Curry
- Mustard Lentil Stew
Pan-Fried Sea Bass with Chorizo and Lentils Recipe
If you make this recipe please leave a comment and rating! You can also find me over on Instagram. Take a snap of you sea bass and hashtag #elizabethchloerecipes so I can see!
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 vegetable or chicken 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 into 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
Update Information: New FAQ added.