If you’ve cooked last week’s salad, you probably have some chorizo and cherry tomatoes sitting in your fridge. That is a frequent problem when cooking for yourself, even regular size packs are too big for a recipe. When I cook a meal that requires specific ingredients, i.e. that are not on my usual shopping list, I try to come up with other ways to consume them before they turn bad. This recipe uses similar ingredients than the warm butter bean salad but the outcome is completely different, it won’t feel for one minute like you are eating the same thing all over again.
Step 1-3 and 5
You might be surprised by the combination of Spanish sausage and white fish and worry about the meal’s overall taste, but I assure you they work brilliantly together. Chorizo is one of those flavor boosting ingredients, like anchovies or Worcestershire, that complements instead of overpowers the other elements when using the right quantity. You’ll get a beautiful balance between the buttery fishy flesh and the salty, smokey and crunchy chorizo.
Step 4 and 6
Ask your fish monger to fillet the fish for you. You can make the recipe with a whole fish too if you want just cook it for a bit longer, but when I’m by myself the bin can takes ages to fill up and having a stinky fish carcass at the bottom of it is less than pleasant.
Step 5 & tip
You don’t necessarely need a special tool like this one to pit olives. Here is a quick trick that does the job perfectly if you don’t have too many to do: Carefully squash them with the side of your knife, moving it around until you feel the pit against the blade. Tear the olive to expose the core and take it out, the pressure of the knife will have released it from the flesh making it slide straight out.
- 1/2 Red onion
- 50g or 1/3 cup chopped Chorizo
- 1 small Garlic clove
- 1 Tbsp olive oil
- 2 Fillets (about 180-200g) Small Sea bass
- 4-6 sprigs Thyme
- 4 Cherry tomatoes
- 25g or 5-6 Black olives
- Preheat the oven to 190C/375F.
- Roughly chop the onion and chorizo into even pieces. Remove the garlic’s green stem and finely chop the clove.
- Heat the olive oil in a small oven proof frying pan over a medium heat and fry the chopped ingredients for 4-5 minutes until the oil runs out of the chorizo and the onions soften.
- In the meantime, take the fish out, season it with salt and pepper and drizzle with a bit of olive oil. Top one fillet with a few thyme sprig and put the other one over, thin over thicker side to create an even cooking. Keep aside.
- Pit and tear the olives (see pictures above) and add to the pan with 1 or 2 spring of thyme and the tomatoes.
- Stir to combine, season well and place the fish on top of the mixture
- Cook in the oven for 15 minutes, until the fish is tender and cooked all the way through.
- Serve with white rice or some steamed vegetables.
- If you can’t find Sea bass, try it with any other mild flavored white fish like hake or cod.
- Don’t have fresh thyme? You can use dry thyme but in a smaller quantity. Add a 1/4 tsp in the onion mix and sprinkle about the same amount on the fish.