Sea Bass with Tomato and Chorizo
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Ingredients
Olive oil
12 cherry tomatoes, halved
6 wafer-thin slices of chorizo, halved
Salt and pepper
170g couscous
2 x 100g sea bass fillets, skin lightly scored (turbot or brill also work well)
a handful of rocket
a handful if baby spinach
juice of 1 lemon
Method
Heat a tablespoon of olive oil in a large pan over a medium heat. Add the tomatoes and chorizo. Season and cook for about 10 minutes, stirring occasionally.Meanwhile, cook the couscous according to the instruction on the package.
Heat a tablespoon of olive oil in a large frying pan over a medium heat. Season the sea bass fillets and place them, skin-side down, in the pan. Cook for 1-2 minutes on each side, until the fish is cooked through and the skin is crispy.
Just before serving, add the rocket and spinach to the tomato mixture. Cook for about 30 seconds, stirring all the time.
Divide the couscous between warmed serving bowls and top with the cooked sea bass. Ladle the tomato sauce over, drizzle with lemon juice and serve.
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