Spanish cuisine is known for its vibrant colours. Today, I’m sharing a fish fillet dish that you can make at home and achieve restaurant-quality results!
This pan-seared sea bass with Spanish chorizo and potatoes has a Mediterranean flair. The homemade pickled cabbage adds a tangy touch, while the Spanish chorizo brings a hint of spiciness. The dish is rich in flavour and texture, making it very appetizing! The video will also demonstrate how to fillet the fish yourself. You don’t need advanced knife skills—just follow the correct steps and you’ll do it easily. Check out the video now!
Ingredients (serve 2)
Fish Stock & Pan-seared Fish Fillet
Sea Bass | 1 Whole |
|---|---|
Salt | to taste |
Ground Black Pepper | to taste |
Ginger | 2 slices |
Onion | ½ bulb |
Hot Water | 1 L |
Chorizo Potato Stew
Chorizo | 100g |
|---|---|
Cherry Tomato | 200g |
Potato | 200g |
Onion | ½ bulb |
Red Capsicum | 80g |
White Wine | 100ml |
Salt | ½ tsp |
Ground Black Pepper | ½ tsp |
Pickled Cabbage (Optional)
Red Cabbage | 60g |
|---|---|
White Wine Vinegar | 200ml |
Sugar | 50g |
Black Peppercorn | ½ tsp |
Bay Leaves | 2 pcs |
Parsley Oil
Parsley | 2 sprigs |
|---|---|
Extra Virgin Olive Oil | 2 tbsp |
Steps
1.
Preparation: Slice the red cabbage; brunoise the onion; julienne the red capsicum; dice the potatoes; cut the Spanish chorizo into thick slices. Chop the parsley and mix it with 2 tablespoons of extra virgin olive oil. Set aside.
2.
Fish Fillets: You can use frozen sea bass fillets or fillet the fish yourself, keeping the bones to make fish stock (the video includes a tutorial on filleting the fish).
3.
Pickled Cabbage: in a pot, combine white vinegar, sugar, black pepper, and bay leaves. Cook over low heat until the sugar dissolves, then turn off the heat. Pour this mixture over the cabbage and let it pickle until ready to serve.
4.
Chorizo and Potato Stew: In a soup pot, add a bit of oil and two slices of ginger. Sauté half of the onions until fragrant. Add the fish bones and sear both sides. Pour in 1 liter of hot water and cook for 15 minutes. After 15 minutes, turn off the heat and strain the stock. (If using frozen fish fillets, you can use pre-made fish stock instead of this step.)
5.
Cooking the Stew: Heat oil over medium heat, add the diced potatoes, and cook until golden. Then add the remaining onions, red pepper, Spanish chorizo, and cherry tomatoes. Sauté for 2-3 minutes. Deglaze the pan with white wine.
6.
Finish the Stew: Once the white wine has evaporated, add the fish stock and cook for 8-10 minutes, or until the liquid is reduced and thickened. Season with a little salt and black pepper, then turn off the heat.
7.
Cooking the Fish: Heat oil in a pan over medium heat. Add the fish fillets and cook each side for 1 minute and 30 seconds, seasoning with salt and black pepper as desired.
8.
Plating: Place some of the Spanish chorizo and potato stew on a plate. Top with the fish fillet, add some pickled cabbage on top of the fish, and finish by drizzling the parsley oil around the edges.
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