Joseph Denison Carey's pan-fried fillet of sea bream
A little midweek meal to impress - Joseph takes a simple, inexpensive base of packet-cooked lentils, mixes it with onions and smokey chorizo and serves it up with a pan fried fillet of sea bream.
And the best bit is that this whole dish can be on the table in under 15 minutes!
Pan-fried sea bream with lentils and chorizo
Serves: 2
Ingredients
1 tbsp olive oil 100g diced chorizo1 red onion, diced2 cloves garlic, grated1 tbsp harissa paste
2 tbsp olive oilPinch of salt
2 sea bream fillets, skin on
250g puy lentils (pre cooked packet)
Unsalted butter4-5 thyme sprigsHandful of chopped parsley
Lemon slices, to serve
Method
1. Heat 1 tbsp of oil to a pan over a medium high heat and start to fry the diced chorizo to release the oils. Add the onion, garlic and harissa and sweat until soft and fragrant.
2. In the meantime, season the fish with salt. Heat a little oil in a separate pan until sizzling then add the sea bream fillets, skin side down. Cook for a couple of minutes until the skin is crispy and you can see the flesh has cooked through almost all the way to the top.
3. Reduce the heat to the chorizo pan, add the lentils and loosen with some water if needed. Stir through.
4. Check to see that the skin of the fish is crispy. Once crispy, reduce the temperature of the pan, add a spoonful of the butter and the thyme, and baste the fish in the foaming butter to finish cooking.
5. Taste the lentils for seasoning and adjust with salt if necessary
6. Add the chopped parsley to the fish pan, turn off the heat and baste a few more times
7. Serve the fish on top of a bed of lentils with a slice of lemon