pan fried sea bass fillets with a chorizo and chickpea stew


  • 100g of chorizo, cubed

  • 1 onion, sliced

  • 2 cloves of garlic, grated

  • 1 tsp. paprika

  • 1 tsp. cumin

  • 1 tin of chopped tomatoes

  • 1 tin of cooked chickpeas

  • 1 bag of spinach, washed

  • 1 pack of Fred's sea bass fillets

How to:

  1. Throw your cubed chorizo into a warm saucepan and fry for 3-5 mins, until it starts going a little crispy and some oil cooks out. Add in your onions, garlic, paprika and cumin and cook for another 5 mins. Add your tinned tomatoes, bring to the boil, turn down the heat and simmer for 20 mins. Throw in your chickpeas and spinach and bring to the boil.

  2. Cook you sea bass fillets as per instructions on the back of the pack.

  3. Spoon your stew into serving bowls and place your sea bass fillets gently on top - drizzle with a little olive oil if you fancy it too!

Fred's top tip:

Cook your sea bass last as they are so quick, this way your skin stays nice and crispy! My fave way to eat this dish is with a side of really cheesy garlic bread for mopping up all the sauce!

Serves 2

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