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4.88 from 8 votes

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Seafood
Servings: 2 servings
Calories: 649kcal
Author: Carrie Carvalho

Equipment

  • Large roasting tray

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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