Nutrition balance score
Good
Glycemic Index
17
Low
Glycemic Load
2
Low
Nutrition per serving
Calories797.1 kcal (40%)
Total Fat47.6 g (68%)
Carbs14.2 g (5%)
Sugars2.4 g (3%)
Protein56.8 g (114%)
Sodium1054 mg (53%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 Tbspolive oil
100gcooking chorizo
diced
1banana shallot
diced
1garlic clove
finely chopped
200mlred wine
200gsquid
cleaned and diced
200mlpassata
100gcherry tomatoes
halved
2 Tbspflat-leaf parsley
finely chopped
2 x 180gsea bass fillets
skin on and pin-boned
salt
freshly ground pepper
2 Tbspextra virgin olive oil
to finish
Instructions
Step 1
Heat 1 tbsp olive oil in a sauté pan, add the chorizo and cook over a medium-high heat for 2–3 minutes until crispy.
2. Add the shallot and garlic and cook for 2 minutes. Pour in the wine and let it bubble to reduce by half.
3. Add the squid, passata, cherry tomatoes and 150ml water.
4. Bring to a simmer and cook gently for 25–30 minutes or until the squid is tender and the sauce is thickened.
5. Remove from the heat and stir through half of the chopped parsley. Set this ragu aside; keep warm.
6. Score the skin of the sea bass fillets with a sharp knife and season both sides with salt and pepper.
7. Heat a large non-stick frying pan over a medium-high heat and add the remaining olive oil to the pan. When the pan is hot, add the sea bass fillets, skin side down. Cook gently for about 5 minutes until the skin is browned and crispy.
8. Flip the fillets over and cook for 1–2 minutes on the other side.
9. Divide the squid ragu between 2 warmed serving plates and top each portion with a sea bass fillet.
10. In a small bowl, combine the 2 tbsp extra virgin olive oil with the remaining chopped parsley.
11. Drizzle this dressing around each plate to serve.
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