Delicate sea bass is coated with herbs and spices and served with a smoky bean stew

Ingredients
• 2 fillets of sea bass or sea bream
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon dried sage and dried rosemary
• 250 grams chorizo
• 1 red onions
• 3 cloves garlic
• 1 teaspoon heaped sweet, smoked paprika
• 200 grams passata
• 150 grams butter beans
• Handful of fresh parsley
• 1/2 lemon, juice and zest
• Olive oil
• 1 tablespoon butter

Instructions
1. For the stew, fry off the chorizo in a small amount of olive oil over a medium heat. Add in the chopped red onions and garlic, season well. Add in the butter beans and passata, followed by the zest and juice of half a lemon. Leave to simmer over a low heat
2. Make small incisions in to the skin of the seabass and drizzle with olive oil and the herbs & spices. Rub in the spices and place a frying pan on to a hob over a medium/high heat. Add in the seabass and cook skin-side down for 2 minutes before flipping over, adding 1 tablespoon butter and removing from the heat