Recipe designed by Nick Nairn


Taking inspiration from the Mediterranean, this newly created dish is packed full of fresh delicious flavours. Gently fried until the skin is crisp, the sea bass is accompanied by a stew of tomato, basil, red pepper, chorizo picante and butterbeans. Enjoy this dish with a cold glass of Sauvignon Blanc in the sunshine.



4 Fillets of sea bass
100ml vegetable oil
50g butter
100g chorizo diced
100g red peppers diced
10g garlic
100g pak choi
120g cherry tomatoes
20g red chilli sliced
60g red onion
200g butter beans
250g tinned tomatoes
Fresh basil leaves
Caster sugar to taste
Salt and pepper

Serves 4



Place half the vegetable oil into a thick bottomed pan and gently cook the chorizo until it releases its oil, add the onions, peppers, garlic, cherry tomatoes and chilli and cook until soft, add tinned
tomatoes and butter beans and leave to simmer until sauce consistency.

Season to taste, add caster sugar for little sweetness, add ripped basil and sliced pak choi at the last minute. Heat the remaining oil in a saute pan, when hot add the dry seasoned sea bass fillets to the pan skin down. Cook for approximately 3 minutes until crisp, turn over and add a nob of butter to pan, spoon over fillets.

To Serve
Ladle butterbean stew into bowl and place cooked sea bass on top.

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