Sea Bass and Chorizo Traybake with Peas and Potato
Sea Bass and Chorizo Traybake is a no-fuss, one-dish dinner! With baby potatoes and frozen peas, this is the perfect weeknight meal.
Servings: 2 servings
- 2 fillets sea bass roughly 90 grams each
- 100 grams cured chorizo sausage
- 400 grams baby potatoes
- 300 grams frozen peas no need to defrost
- 4 slices lemon
- 1 tbsp olive oil
- salt and pepper
- chopped fresh parsley to garnish
Preheat your oven to 200°c/180fan/gas 4/350f.
Scrub the baby potatoes and slice in half (quarter any large ones). Place in a large pot and cover with boiling water. Boil for 6 minutes.
Drain the potatoes and add to a large roasting dish. Season with some salt and pepper and drizzle over a tablespoon of olive oil.
Add the chorizo and toss together. Place in the oven and roast for 15 minutes.
Remove the roasting dish and add the frozen peas. Toss well with the potato and chorizo.
Season the sea bass fillets with a little salt and pepper then lay them, skin side up, on top of the peas, potato and chorizo.
Lay a couple of lemon slices on each fish fillet, then return to the oven for 8-10 minutes until the fish is cooked through.
Scatter over some fresh chopped parsley and serve.
Calories: 649kcal | Carbohydrates: 58g | Protein: 51g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 167mg | Sodium: 735mg | Potassium: 1663mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1486IU | Vitamin C: 107mg | Calcium: 91mg | Iron: 6mg