This is a surprisingly flavoursome dish. Sea bass is a mild fish and so will take on robust flavours easily.

Serves 2

Ingredients

  • 2 sea bass fillets
  • 4 Jerusalem Artichokes
  • 6-8 Purple Sprouting Broccoli Stems
  • Small sprig of chives, chopped
  • 50g sliced cooking chorizo
  • 2-3 tablespoons of cooked chickpeas
  • Lemon (you will only need a squeeze of this)

Method

Preheat the oven to 200C
Place the Jerusalem Artichokes into a salted boiling water for 30 minutes until just cooked through
Slice into wedges and place on a baking tray lined with baking paper, drizzle with oil and season with salt
Bake for 20 minutes until crispy
Steam the broccoli for 10 minutes
To cook the fish, heat a pan to high
Pour in a glug of oil
Season the fish skin and place into the hot oil
Once the skin is gold brown and crispy flip over to finish the cooking (2-3 minutes)
For the sauce: heat a pan and add the chopped chorizo and fry until staring to colour
Add the chickpeas, adding oil if the pan is too dry
Fry for 2 minutes, squeeze a little lemon juice in and take of the heat
Arrange the vegetable on the plate, top with the fish and drizzle with the sauce and sprinkle with chopped chives

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