Pan Fried Seabass, Chorizo, Courgettes, Tomatoes and Salsa Verde - James Martin Chef

Ingredients

• 2 x 200g portions Seabass
• 15ml olive oil
• 15g butter
• Salt and pepper
• 2 courgettes sliced
• 2 large tomatoes sliced
• 1 chorizo sliced
• 100g samphire
• 1 clove garlic sliced
• 50ml olive oil
• Few sprigs oregano
• 1 small bunch mint, picked and chopped
• 1 clove garlic, peeled and crushed
• 2 tbs small capers
• 1 small bunch parsley, chopped
• 4 anchovies, chopped
• 1 lemon, juice and zest
• Heat a fry pan to hot add the oil then cook the fish skin side down for 2 to 3 minutes, season, flip over, add the butter and take off the heat.
• Put all the vegetables and chorizo on a tray drizzle in oil sprinkle in oregano and roast in a hot oven for 8 to 10 minutes.
• Chop all the ingredients together and mix with the lemon juice and olive oil for the salsa verde.
• To serve spoon the veg onto plates top with the fish and the sauce.