Winter-Warming Sea Bass with Tapas-Style Potatoes and Charred Peppers



Serves : 2


Rich Source of Nutrition



Cooking time

40 Minutes

During the festive season, fish is often a welcome respite and this recipe is exactly that. Sea bass is beautiful paired with light and zesty flavours like lemon and fresh parsley. Chef Mimi has incorporated some classic Spanish flavours with the patatas bravas for a Christmas dish with a twist!


Share this recipe

Share on facebook
Share on twitter
Share on linkedin


  • 1 unit Potatoes
  • 1 unit Echalion Shallot
  • 1 unit Garlic Clove
  • 1 unit Yellow Pepper
  • 1 bunch Flat Leaf Parsley
  • 1 unit Lemon
  • 1 pot Mild Paprika
  • 60 grams Chorizo
  • 1 sachet Honey
  • 1 pack Baby Spinach
  • 2 unit Sea Bass Fillets (ContainsFish)
  • 1 pack Tomato Passata
  • 1 sachet White Wine Vinegar (ContainsSulphites)
  • 1 sachet Garlic Mayonnaise (ContainsEgg, Mustard)
  • 1.5 tbsp Olive Oil
  • 50 milliliter(s) Water
  • 50 milliliter(s) Water for the Sauce


  1. Preheat your oven to 200°C. Chop the potatoes into 2cm chunks (no need to peel). Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the yellow pepper and discard the core and seeds. Slice into thin strips. Roughly chop the parsley (stalks and all). Zest the lemon, then cut 3 thin slices per person. Chop the rest into wedges

  2. Pop the potatoes on a baking tray in a single layer. Drizzle with oil, a pinch of salt and pepper. Sprinkle over the paprika and toss to coat them in the spice and oil. Roast on the top shelf of your oven until golden, 25-30 mins, turn halfway. Put the lemon zest in a large bowl with the olive oil (see ingredient list for amount), a pinch of salt and pepper and half the parsley. Add the fish to the bowl, coat in the mixture.

  3. Lay the fish skin side up on a baking tray lined with baking paper. Pop three slices of lemon on the skin of each fish in a single layer. Leave to the side, wash your hands. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the chorizo, stir fry until starting to brown, 2-3 mins. Add the shallot, stir fry until soft, 2-3 mins. Add the garlic and cook for 1 minute, then carefully pour in the passata.

  4. Pour the water (see ingredient list for amount) into the pan. Add a pinch of salt, pepper and sugar, stir together then simmer the sauce until reduced, 4-5 mins. Once cooked, taste and add salt and pepper if you feel it needs it, then remove the sauce to a bowl and cover with foil. Wash your pan and pop back on high heat with a drizzle of oil.

  5. At this point you can pop your fish into the oven to bake on the middle shelf for 10 mins. Once the pan is hot, add the pepper and fry until nice and charred, 5 mins. Only stir twice in this time. Once charred, add the honey, vinegar and water (see ingredient list for amount) to the pan along with a pinch of salt and pepper. Reduce the heat to medium and cook until the pepper is really soft, 5-6 mins. Stirring occasionally.

  6. Stir the spinach into the pepper in handfuls until wilted. Once the fish is cooked, transfer to plates and cover with foil if everything else isn’t quite ready. IMPORTANT: The fish is cooked when opaque all the way through. Serve the peppers and spinach alongside. Add the potatoes and then spoon the bravas sauce over the top of the potatoes. Top with a spoonful of garlic mayo, serve with a sprinkling of remaining parsley and a lemon wedge. Enjoy!

Shopping List

Other Recipes You Might Like

Catfish Tacos Recipe with Slaw

Catfish Tacos Recipe with Slaw

Posted byEileen
These oven “fried” catfish filets are just as crispy as pan-fried filets but a lot less messy to make. The tender, tasty fish is soaked...
Mussels in Spicy Tomato Sauce

Mussels in Spicy Tomato Sauce

Posted byEileen
These mussels in spicy tomato sauce are so good (and so simple to make, hello, one pot meals!) A simple sweat of aromatics, Calabrian chili...
Prawns with Garlic, Oil and Piripiri

Prawns with Garlic, Oil and Piripiri

Posted byEileen
The perfect prawns with garlic, oil and piripiri recipe with a picture and simple step-by-step instructions.
classic prawn cocktail

The Classic Prawn cocktail

Posted byEileen
The classic prawn cocktail makes an ideal dinner party starter. Our easy recipe is in just 15 minutes, leaving you more time to entertain
Coquilles Saint Jacques Recipes

Coquilles Saint Jacques

Posted byEileen
For something fancy, this is pretty easy to make. It’s one of the world’s most delicious dishes. It’s rich and decadent, and yet still light.
Crab Bisque Recipes

Blushing Tomato Crab Bisque

Posted byEileen
My favorite tomato soup becomes a tomato crab bisque! This spicy tomato and crab bisque is loaded with tons of veggies, smooth cream and a...
Shopping cart

Sign in

No account yet?

join the newsletter

Subscribe to our mailing list and get the latest offers before anyone else!