United Kingdom

©2018 BY JESSICA'S JOURNAL

Chorizo Sea Bass with Sweet Potato Slices

March 15, 2017

 

Ingredients:

 

  • Olive Oil/Olive Oil Spray

  • Smoked Paprika

  • Peppercorns

  • Chillies

  • Salt 

  • Pepper

  • Garlic Powder

  • Lemon Juice

  • Chorizo

  • Sea Bass Fillets

  • Sweet Potatoes

  • Sugar Snaps

  • Broccoli

  • Asparagus

  • Vine Tomatoes

 

Method:

 

Slice sweet potatoes and place on baking tray.  Spray with olive oil spray and sprinkle with paprika, salt and pepper. These always take ages (well feels like it when you're hungry) so put on a timer for about 30-40 mins on 180 degrees, check around 25 mins just to make sure they aren't burning.  

 

The Sea Bass will need to go in around half way into the potato cooking time so probably best to set a timer for 20 mins into the fish.  

 

Place the sea bass fillets onto the tray and splash olive oil on top.  Then sprinkle chopped chorizo, chillies, pepper corns, salt, garlic powder and lemon juice and put in oven for 15-20 mins.

 

Chop tomatoes in half, sprinkle salt and pepper and put on a tray in the over for about 10 mins.

 

I like my broccoli, asparagus and sugar snaps al dente so only cook for about 4 minutes but if you like them soft cook for longer.

 

Serve and enjoy :)

 

 

Please reload

Recent Posts

Please reload

Archive

Please reload

Tags