toodle.

Sea Bass, Paprika Potatoes with a Chorizo, Pimientos and Basil Salad

Seabass fillets served with paprika potatoes, chorizo, pimientos, and a vibrant herb and caper dressing.

DinnerSeafoodPotatoesSea BassChorizoSpanish
Estimated Nutrition
Calories
710.6
kcal / serving
2842.4 kcal total
Carbs
17.1g
per serving
68.4 g total
Fat
56.2g
per serving
224.8 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
White Wine Vinegar
2
tbsp
Capers
2
tsp
Dijon Mustard
Fruits
1
piece
Lemon
juice only
Meat
250
g
Chorizo
sliced
NutsSeeds
1
handful
Coriander
fresh leaves
1
handful
Basil
fresh leaves
1
handful
Mint
fresh leaves
1
handful
Flat leaf Parsley
fresh
2
tbsp
Smoked Paprika
1
to taste
Salt
1
to taste
Pepper
OilsFats
75
ml
Olive Oil
2
tbsp
Olive Oil
for potatoes
2
tbsp
Olive Oil
for fish
Seafood
4
piece
Anchovy Fillets
chopped
4
piece
Sea Bass Fillets
scaled and pin-boned
Vegetables
1
piece
Green Pepper
400
g
New Potatoes
peeled and cubed
200
g
Pimientos Peppers
chopped into bite-sized pieces
100
g
Wild Rocket

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14