Sea Bass With Chorizo Bean Stew

This dish was inspired by a recipe James Martin cooked on one of his programs. I looked it up and worked out how to make it Slimming World friendly. Full of Mediterranean flavours that whisks you back to your summer holidays.


Make 2 servings
Cooking Time 20-25 Minutes approximate
Syn Value on Extra Easy - 2 syns


Ingredients
2 x Sea Bass Fillets
1 x 400g Tin Butter Beans or Cannellini Beans Drained
30g Cooking Chorizo (I buy the pre-cubed in little twin packets)
1 x Plum Tomato Finely Chopped
1 x Large Cloves Garlic Crushed
1 x Shallot Finely Diced
1 x Roasted Red Pepper in Brine Drained Rinsed Finely Diced
1/2 x Tsp Dried Rosemary
1 x Tsp Dried Thyme
1 x Tsp Sweet Smoked Paprika
Chopped Fresh Parsley To Garnish
150ml x Chicken Stock
2 x Good Tbsp Fat Free Natural Yogurt
1 x Level Tbsp Cornflower
Frylight


1. Fry diced chorizo on medium heat until it starts to releasing it's oil.
2. Then add tomato, garlic and shallot and cook for 1 minute.
3. Add the pepper, beans, rosemary, thyme, and paprika and cook for a further 2 minutes.
4.Add 2 tbsp of stock to cornflower and mix well then add the yogurt and mix again.
5. Add the remaining stock to the pan and simmer for 5 minutes to reduce the stock.
6. Add the yogurt and cornflower mixture to the chorizo bean stew and heat through and allow to thicken.
7. Spritz a second frying pan with Frylight and cook the sea bass skin side down on a medium heat for 3-5 minutes then turn over and finish cooking through.
8. Season the stew with black pepper and fresh parsley.
9. To serve remove the fish skin with your favourite speed vegetables or salad.


Enjoy x