Chorizo and Sun-dried Tomato Fregola with Pan-fried Sea Bass
by Ed Barrow
A perfect summer evening pasta dish. The fregola is served in a gentle sweet but smoky sauce made of the fresh cherry tomatoes and the distinct smokiness from the chorizo. This all goes perfectly with the soft flaky crispy skinned sea bass.
Method
Based on 2 servings, adjust as needed.
Step 1
Put a large pan of well-salted water on to boil for the pasta (giant couscous or fregola).
Step 2
Start by making the sauce. Heat a large glug of oil in a large frying pan (skillet) over a medium heat. Add the chopped onion and fry for 4 minutes until it starts to soften and turn translucent. Add the cubed chorizo and fry for a further 2 minutes to render some of the oil out of the chorizo. Add the chopped sun-dried tomatoes, tomato purée (paste) and halved cherry tomatoes. Season well with salt and pepper then stir together. Turn the heat down to medium–low and gently simmer while you cook the pasta.
Step 3
Add the fregola or giant couscous to the pan of boiling water and cook until al dente, using the timing on the packet instructions as your guide.
Step 4
Meanwhile, drizzle the sea bass fillets with a little oil and season well with salt and pepper. Place another frying pan over a high heat then, once hot, add the sea bass fillets. Cook, skin-side down, for about 4 minutes or until the skin is starting to turn golden brown. Flip and cook, flesh- side down, for a further minute. Remove and leave to rest while you finish the pasta.
Step 5
Drain the fregola pasta and add to the pan with the sauce along with a good squeeze of lemon juice. Toss or stir over the heat until well combined and check for seasoning. Divide between 2 bowls then top each one with a sea bass fillet and a few coriander leaves.
- Ingredients
- Based on 2 servings
-
100g Chorizo, cut into roughly 2cm cubes 1x Sainsbury's Spanish Diced Chorizo 150g -
60g Sun Dried Tomatoes, roughly chopped into small bite-size pieces 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
2tbsp Tomato Purée, paste 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
200g Cherry Tomatoes, halved 1x Sainsbury's Cherry Tomatoes 300g -
150g Fregola, or giant couscous 1x Sainsbury's Giant Couscous 300g -
2 Sea Bass Fillets, skin on and deboned 1x Sainsbury's Sea Bass Fillets ASC 180g -
1 Lemon, halved, for squeezing 1x Sainsbury's Lemons -
2 tbsp Coriander, picked leaves 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
Malson Salt to taste 1x Maldon Sea Salt Flakes 250g -
Black Pepper to taste 1x Sainsbury's Black Peppercorn Grinder 50g -
2 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
1 White Onion, finely chopped 1x Sainsbury's Onions Loose