Roasted Sea Bass with Chorizo, Red Onion and Cherry Tomatoes

A stylish roasted sea bass dish served over a sautéed mixture of spicy chorizo, red onions, olives, and tomatoes.

Seafood Main Course Mediterranean High Protein Roasted

Estimated Nutrition

Calories

460.2

kcal / serving

1840.8 kcal total

Carbs

6.6g

per serving

26.2 g total

Fat

34.7g

per serving

138.6 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Meat

100

Chorizo

Cut into chunks

NutsSeeds

clove

Garlic

Roughly chopped

sprig

Thyme

For the chorizo mixture

pinch

Salt

Added to taste

pinch

Black Pepper

Freshly ground, to taste

bunch

Thyme

Small bunch, fresh

OilsFats

Olive Oil

Used for frying

Extra Virgin Olive Oil

For drizzling

Other

Black Olive

Stones removed

Seafood

piece

Sea Bass

Large, head removed, scaled and gutted

Vegetables

piece

Red Onion

Roughly chopped

piece

Cherry Tomato

Method

Heat olive oil in a frying pan over medium heat and add onion, garlic, and chorizo.

Fry for 5 minutes until chorizo oil releases and onions soften.

Stir in thyme, olives, and tomatoes.

Season with salt and pepper then transfer to an ovenproof dish.

Slash sea bass skin diagonally and insert thyme sprigs into the cuts.

Season the fish and place it on top of the chorizo mixture.

Drizzle with extra virgin olive oil and roast for 25 minutes until tender.

Serve the dish hot directly from the ovenproof container.

Preheat your oven to 190°C.