Seared sea bass with chorizo-pepper sauce
A Spanish-inspired dish of raw sea bass fillet served over a smoky, blended sauce of red bell pepper, tomato, chorizo, and aromatic vegetables, finished with a torch sear and grated chorizo.
What you need
How Maurice does it
- 1
Chop the red bell pepper into strips and add to a heated wok with olive oil.
- 2
Cut the tomatoes into quarters and add to the wok.
- 3
Add fresh thyme sprigs and stir with a wooden spatula.
- 4
Smash the garlic cloves and add to the wok along with the chopped peeled potato.
- 5
Chop the dry chorizo and add to the wok, then add the whole red chili pepper.
- 6
Chop the white onion and add to the wok.
- 7
Add the butter and pour in the water. Simmer until vegetables are tender.
- 8
Grate fresh ginger directly over the wok and stir.
- 9
Use a hand blender to puree the mixture into a smooth sauce. Taste and adjust seasoning.
- 10
Pour the pureed sauce onto a serving plate.
- 11
Place the raw sea bass fillet on top of the sauce.
- 12
Use a kitchen torch to sear the surface of the fish until cooked to your liking.
- 13
Grate a piece of chorizo over the seared fish and serve immediately.
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