If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a lovely orange, honey and thyme marinaded and baked sea bass with chorizo which I served with new potatoes and green beans.
http://www.sneakylemon.blogspot.com/2012/07/orange-and-honey-sea-bass-with-chorizo.html# —Sneaky Lemon
- 3 Sea Bass Fillets
- 1 Orange
- 1 tablespoon Olive Oil
- 1 tablespoon Honey
- 1 teaspoon Thyme
- 100g Chorizo Sausage
- 150g Green Beans
- 15 New Potatoes
- 1 pinch Salt
- 1 pinch Pepper
- First put your potatoes on to boil and pre heat your oven to 180C.
- Make your marinade. Squeeze all the juice of the orange into a bowl and grate about a teaspoons worth of the zest in as well. Then add the olive oil, honey, thyme, salt and pepper and mix until combined.
- Next step is to get the fish in the oven. Grease an oven tray with a little oil then pour out most of the orange marinade into the tray. You need to save about 1 tablespoon of the mix for cooking the chorizo. Lay the fillets skin side down in the marinade and use a basting brush to cover the fish with a little of the marinade then pop the tray into the hot oven. The fillets need to be cooked for about 13-15 minutes, after 6 minutes flip the fillets so they are now skin side up. I like to turn the grill on for the last few minutes to get the skin nice and crispy.
- A few minutes after you get the fish in the oven you need to put your greens on to boil. They will need 7-10 minutes depending on how you like them.
- While everything else is cooking, slice the chorizo sausage into slices about 1/2cm thick. Pour the remaining orange marinade into a small frying pan and turn the heat to medium-high. Fry the chorizo in the marinade until it starts to crisp up. When it's cooked turn it out onto a bit of kitchen roll to soak up some of the oil.
- When everything is cooked plate it all up, dividing it evenly between three plates, and enjoy.