When stuck for what to cook, I can always count on a combination of Chorizo, Tomatoes, and Butter Beans. Today is one of those days – the sun isn’t making it’s mind up and I don’t know whether to go with something hearty or light so to make things easier I revert to an old favourite.

I usually eat this meal with a bowl of roast potatoes or rice but having just found some good quality Sea Bass in the local supermarket, I decided to go for this and some added spinach.

Ingredients

1 medium red onion, diced
1 red chilli, chopped finely
3 cloves of garlic, crushed
3 bay leaves
2 x 400g tinned tomatoes
1 x 420g tin of butter beans, drained
Chorizo (as much as you want)
2 sea bass fillets
400g bag of spinach
Juice of 1/2 lemon
1 tsp butter

Method

1. Heat a large pan with olive oil. Add onions and chilli and fry off until onions are translucent. Add garlic and fry for another minute
2. Add the chorizo and fry off until brown
3. Add the tinned tomatoes and bay leaves. Leave to simmer for 5-10 minutes and then add butterbeans
4. Meanwhile, rub both fish fillets with salt and pepper (I like Maldon smoked sea salt) and heat a pan so it is really hot
5. Add the fish fillets skin side down and fry for 5 minutes or until the fish becomes white. Turn over a fry for another minute. Turn again, add butter and pour lemon juice over the skin
6. Serve and enjoy!