Stuffed sea bass, chorizo, potatoes & peas

Name: Stuffed sea bass, chorizo, potatoes & peas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 320 g pack 2 butterflied sea bass stuffed with roast tomatoes & Kalamata olives; 190 g pack Cooks’ Ingredients Cooking Chorizo, each sausage halved lengthways; 250 g Essential Loose British Baby Potatoes, cut into small chunks; 200 g bag mixed romano peppers, deseeded, sliced into thick rounds; 180 g pack ready popped petits pois; 1 lemon, cut in wedges

Take inspiration from the Med with our ready-stuffed fish fillets. They make meal prep a total breeze.

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2 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

320g pack 2 butterflied sea bass stuffed with roast tomatoes & Kalamata olives
½ x 190g pack Cooks’ Ingredients Cooking Chorizo, each sausage halved lengthways
250g Essential Loose British Baby Potatoes, cut into small chunks
200g bag mixed romano peppers, deseeded, sliced into thick rounds
180g pack ready popped petits pois
1 lemon, cut in wedges

Method

Heat the oven to 180°C, gas mark 4. Put the fish onto a tray lined with baking parchment and bake according to pack instructions, until the fish is opaque and flakes easily.
Meanwhile, put the chorizo into a frying or sauté pan, set it over a medium heat and cook for 4-5 minutes. It will start to release its oil as it cooks. Stir in the potatoes and peppers to coat, season, then pour in 100ml water. Cover and cook for 15 minutes, shaking the pan regularly until the vegetables are tender.
Stir the peas into the potato pan, add a splash more water, cover and return to the heat. Simmer for 3 minutes until the peas are tender and hot through. Season with a squeeze of lemon juice, then serve with the fish and extra lemon wedges on the side.

Cook’s tip

If you want to make this without chorizo, heat 1-2 tbsp olive oil in the frying pan, then add the potatoes and peppers, with a sprinkling of smoked paprika and some chopped garlic. Let this sizzle until fragrant, stirring, then pour in 100ml vegetable stock. Simmer as above, then finish with the peas and serve with the fish.