Pan Fried Sea Bass, Lemon, Chorizo & Chilli Pasta Verde

Pan Fried Sea Bass, Lemon, Chorizo & Chilli Pasta Verde

2 25 minutes

Who doesn’t like to be wined and dined with a little romance on Valentine’s day? This year is a little different as all the restaurants are closed, but don’t let that stop you. This is a light and easy recipe is delicious and won’t have you spending too long in the kitchen. I've used Lasagna sheets broken up into random sizes but you can whichever pasta takes your fancy!

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This recipe was produced by Ryan Brokenbrow

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f4dd0cc7e22c062a8329ab2157f891c317ed2f7a-e1602062679218

Ryan Brokenbrow

Long Description

Ingredients

  • 2 x Seabass Fillets
  • 4 x Lasagne Sheets
  • 6 x Spears of Tender stem Broccoli
  • 1 tbsp x Green Pesto
  • 90g x Diced Chorizo
  • 1/2 x White Onion
  • 3 x Garlic Cloves
  • 60g x Frozen Peas
  • 50g x French Beans
  • 25g x Butter
  • 1 x Lemon
  • Pinch of Dried Chilli Flakes
  • Salt and Pepper, to taste
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Chablis, L'Onciale

Pure, crisp, citrusy and fresh.
Wine pairing selected by: Kelli Coxhead - The Wine Shop
LOnciale_Chablis

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Ingredients

  • 2 x Seabass Fillets
  • 4 x Lasagne Sheets
  • 6 x Spears of Tender stem Broccoli
  • 1 tbsp x Green Pesto
  • 90g x Diced Chorizo
  • 1/2 x White Onion
  • 3 x Garlic Cloves
  • 60g x Frozen Peas
  • 50g x French Beans
  • 25g x Butter
  • 1 x Lemon
  • Pinch of Dried Chilli Flakes
  • Salt and Pepper, to taste
  1. Slice the onion and garlic.

  2. Once they’re sliced, add them into a pan with some butter and cook on a low heat.

  3. Once its started to warm, add in the diced chorizo and chilli flakes.

  4. Break up the lasagne sheets into pieces, roughly 6 – 8 per sheet.

    (It doesn’t matter if the pieces are uneven!)

  5. Add the broken lasagne sheets to a pan of salted, boiling water and cook for 8 – 10 minutes.

  6. Whilst the pasta is cooking, get another pan and blanch half of the peas ready for them to be blended.

  7. Then, add the peas to a blender along with the green pesto, 3 tbsp of the pasta water, salt and pepper to taste and then blend!

  8. Once combined nicely, add this to the onion, garlic, chorizo mix.

  9. Put the broccoli and green beans on to boil for a few minutes, drain and then add to the mix.

  10. Now, heat a frying pan to a medium heat. Whilst this is warming up, slice each sea-bass fillet into 2.

  11. Add the sea-bass to the heated pan, skin side down for 4-6mins.

  12. Save a little bit of the pasta water and put it to the side for later.

  13. Drain the pasta and add it to the vegetable and chorizo mix.

  14. Zest and juice the lemon then add this to your mix along with any additional seasoning, If needed and the remaining peas.

  15. Go back to the pasta water that you saved, and add about 2tbsp to the mix and give it a good stir.

  16. Finally, spoon the pasta into bowls, top it with your cooked sea-bass and enjoy your romantic Valentines evening!

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