Spanish Roast Fish with Broad Beans & Chorizo

On 13th June 2015, This was Dinner

Chorizo and my favourite fish. This was never going to be rubbish!

I decided that I had to overcome my fear of bones and make this dish as the BBC Good Food recipe intended (June copy so no online link yet). I’ve only ever had whole fish once, I think it was red snapper, and didn’t enjoy it due to ‘the fear’ but this one looked so impressive I thought I would be spoiling it by using fillets.

So I took the plunge and got the fishmonger to just clean and gut them.


  • Halve some new potatoes
  • Zest and slice a lemon
  • Thickly slice a chorizo
  • Defrost some peas
  • Blanch some fresh broad beans and remove the tough skins
  • Roughly chop some parsley
  • Preheat the oven to 180ΒΊc (fan)
  • Get sea bass, white wine, fennel seeds, oil & seasoning ready


Boil the potatoes in salted water for about five minutes. Drain then pop in a baking dish, drizzle with oil and sprinkle on some seasoning and cook for 15 minutes in the oven.

Rub the oil, lemon zest, fennel seeds and seasoning all over and inside the fish.

Place the fish on top of the potatoes. Put the slices of lemon in the fish and around the dish, scatter the chorizo, Pour over a large glass of wine and return to the oven for another 15 minutes.

Add the peas and broad beans and cook for another few minutes.

TWD_1306_Seabass1TWD_1306_Seabass2TWD_1306_Seabass3Serve with a scattering of parsley.

The bones come away from the fish really easily and you get a bit more flavour and a lot more fish for your money. Gorgeous.

On Sunday we had a Chinese takeaway. We were supposed to go to Sheffield for the Peddlers Market and were really looking forward to it but the weather was abysmal.


9 thoughts on “Spanish Roast Fish with Broad Beans & Chorizo

  1. Chorizo makes everything awesome! This looks and sounds delicious! I’m sure it was worthy of overcoming your bone fear πŸ™‚

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