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Sea Bass & Chorizo Burger

Method

  1. Skin & season your sea bass fillet and sear both sides in a little oil. Fry on a low heat until all flesh is a chalky white colour with a slight golden edge.
  2. Remove from the pan and place to one side to rest.
  3. Meanwhile finely slice your chorizo and fry until crisp.
  4. Finely slice your cucumber.
  5. Slice your ciabatta length ways and lightly toast it.
  6. Layer up your burger with the ciabatta bun base, tartar sauce, sliced cucumber, sea bass fillet, watercress leaves & chorizo crisps finish by topping with the top bun.