- 10-15baby new potatoes (or 6 new potatoes, halved and quartered)
- 3tbsp olive oil
- 6oz (2 links) artisan cooking chorizo, skinned and coarsely chopped
- 1/3cup white wine
- 1cup peas, defrosted if frozen
- 2cups shelled fresh or frozen fava beans, peeled (defrosted if frozen)
- 1/3cup low sodium chicken stock
- 2Dorada or Sea Bass (1 lb), scaled and cleaned
- 1lemon, zested then sliced
- 2bay leaves
- Sea salt and freshly ground black pepper
- 1tbsp chopped fresh parsley leaves (divided)
- 1tbsp fresh thyme leaves
- 1tsp fresh oregano leaves
- 1tsp sweet smoked paprika, divided
- Broiled lemon or lemon wedges for serving
Put the potatoes with 1 tsp salt in a sauce pan and cover in cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until just tender. Preheat oven to 400°F. Drain the potatoes, add to a large roasting pan (big enough to also hold the fish), toss with 1 tbsp olive oil, a big pinch of sea salt and freshly ground black pepper. Roast for 15 minutes.
Heat 1 tablespoon of the olive oil in a large sauté pan over medium-high heat. When it is hot, add the fresh chorizo. Cook until the sausage starts to lightly crisp, about 4-5 minutes. (If necessary, use a wooden spoon to break the cooking chorizo into smaller pieces, roughly the same size as the fava beans.) Turn the chorizo mix into a strainer or fine mesh sieve to drain and set aside. Return the pan to the heat and add the white wine stirring to scrape up any brown bits from the bottom of the pan.
Add the stock to the pan with the wine and bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes. Season to taste with salt and stir in the thyme, 1 tsp parsley, and oregano, remove from the heat and add back the chorizo.
Rub the remaining 1 tbsp of olive oil, the lemon zest, a little sea salt and pepper into the cavity of each fish and then slip in the lemon slices and bay leaves. Make a couple of slashes in the side of each fish then season the outside of the fish on both sides with salt and ½ tsp of the smoked paprika. When the potatoes have had their cooking time, remove the roasting pan from the oven, make space in the center and place the fish in the pan. Scatter the chorizo and the sauce over the potatoes. Return to the oven for a further 10 minutes. After 10 minutes sprinkle the fish and potatoes with the fava beans and peas and return to the oven for an additional 5 minutes.
Check if the fish is cooked – the flesh should pull away from the bones easily when gently pushed with a knife. Return to the oven for another 5 minutes if not fully cooked. When ready to serve, sprinkle fish and potatoes with the remaining ½ tsp of smoked paprika and ½ tbsp parsley just before serving.
Serve immediately with a crisp green salad and Spanish white or rosé wine.
Cook’s Note: To add a slight caramelized sweetness to lemons, simply cut a lemon in half, set on a small piece of foil and broil for 3-4 minutes or until desired color is achieved.