Pan-Fried Sea Bream & Chorizo Recipe!

September 20, 2016 by Chef Chris

Pan-Fried Sea Bream & Chorizo, Herb Potatoes Topped With A Tiger Prawn & Garlic Butter

Serves 4
Prep: 20mins
Cook: 30mins

If someone was to ask me where I would spend my last few days it has got to be a little fishing town called Garrucha, on the south coast of Spain. I've visited a few times now and it's laid back lifestyle and the most amazing choice of fresh fish and produce is what attracted me to this place. I came up with this dish just by going through the market and playing around with ideas in my head. As we were so close to Almeria, well known for their tomatoes, I had to add a tomato, mozzarella & basil salad. When the produce is this good you don't want to over complicate it, less is more.

ALL YOU NEED IS:

4 Large sea bream fillets (Get your fishmonger to prep the fish for you)
500g Bullet chorizo
12 Raw tiger prawns (head & shell removed)
4 Large potatoes
2Tbsp dried mixed herbs (parsley, oregano, thyme, rosemary)
2 Cloves of garlic
Fresh parsley
100g butter
Sea salt
Cracked black pepper
Lemon to garnish

For the Salad:
4 Large plum tomatoes
2 mozzarella balls
A bunch fresh basil
Aged olive oil
Aged balsamic vinegar

METHOD:

1. Pre-heat your oven to 200oc / gas 5
2. Start by dicing your potatoes into 1cm cubes, leave the skin on as it adds more flavour. Add your dried herbs, olive oil, salt & pepper and give it all a good mix through. Place on a baking tray and cook for about 30mins turning now and again, like you would a roast potato.
3. Now with a non stick pan place it on to a high gas until really hot, add a little olive oil and lay your sea bream fillets away from you skin side down. If it starts to spit, turn down the heat but not too much as we want a nice crispy skin. Once you have all four fillets in the pan press down on the fish so that it will stop from curling up. Now season your fish with salt and pepper and allow to cook for about 8-10mins.
4. Once the fish is nearly cooked take the pan off the heat and turn the fish over.
5. Remove the fish from the pan and allow to rest at the bottom of your oven. Return the pan to the heat and add your diced chorizo and tiger prawns and cook out for about 5mins then add your garlic, parsley and butter and season well.
6. By now you potatoes should be nice and crispy, so remove from the oven with your fish and start to plate. Finish by pouring over you chorizo, prawns and garlic butter and a nice squeeze of a lemon and serve along with you tomato, mozzarella and basil salad.

Chef’s Tip

I find swordfish works really well with this dish and instead of a garlic butter why not a tomato & coriander salsa. If you really want to impress your guests why not add some mussels or fried squid.

Happy Cooking

It’s me,
Chris
@essexcookingman
lauriechris26@hotmail.co.uk