Tom Kerridge's Sea Bass with Squid and Chorizo Ragu
Enjoy the flavour of Spain with this fuss-free dinner. Tom likes to pair squid with chorizo and has brought them together here in a stunning ragu to serve with pan-fried sea bass. Be sure to get the skin crispy on the fish for maximum textural contrast.
Featured In:
Inkcredible: Mediterranean Squid Recipes
Ingredients
Method
- 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. Add the shallot and cook for 2 minutes. Add the garlic, pour in the wine and let it bubble to reduce by half.
- Add the squid, passata, cherry tomatoes and 150ml water. Bring to a simmer and cook gently for 25 -30 minutes or until the squid is tender and the sauce is thickened. Remove from the heat and stir through half of the chopped parsley. Set this ragu aside; keep warm.
- Score the skin of the sea bass fillets with a sharp knife, season both sides with salt and pepper then dust both sides with flour. 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 floured sea bass fillets, skin side down. Cook gently for about 5 minutes until the skin is browned and crispy. Flip the fillets over, add a knob of butter and a squeeze of lemon juice then baste, cooking for 1 -2 minutes on the second side.
- Divide the squid ragu between 2 warmed serving plates and top each portion with a sea bass fillet. In a small bowl, combine the 2 tbsp extra virgin olive oil with the remaining chopped parsley. Drizzle this dressing around each plate to serve.
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