Sea bass with chorizo

Sea bass with chorizo

4 servings


  • 1 kg (2 large or 3 medium) NIREUS sea bass
  • 1 Tablespoon olive oil
  • 15 small potatoes
  • 1 red pepper
  • 1 red onion
  • 4 gloves garlic
  • 300 gr chorizo or other sausage
  • 1 lemon
  • 1 teaspoon paprika
  • ½ teaspoon dry thyme
  • 1/3 cup (75ml) white or rose wine
  • handful of chopped parsley
  • salt and pepper


Prepare the fish

Gut and scale the fish, rinse fish with water and make 2-3 parallel slashes on each side. Peel the zest off the lemon and cut lemon into slices. Salt and pepper the fish, place lemon slices in cavity and keep refrigerated. 


Heat the oven to 200oC. Peel, half the potatoes and sauté them in a deep skillet with 1 Tablespoon of olive oil for 10’. Slice the chorizo, pepper, onion and garlic and half the tomatoes. Add to skillet and sauté for 3’ stirring occasionally. Empty the vegetables in a baking pan. Add paprika, thyme, peeled lemon zest, salt and pepper to taste. Mix. Place fish in center of pan. Pour the wine over the fish and vegetables. Cook for 40’ or until done. 

To serve

Finely chop the parsley and sprinkle on top of your dish before serving at the table.