Put a large pan of well-salted water on to boil for the pasta (giant couscous or fregola).

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.

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.

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.

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.