Sea Bass & Chorizo Burger

Cooking Time
30

Portions
1

Ingredients

Increase Portion Size

• g Délifrance ciabatta bun
• g squared halved sea bass fillet
• g slices of chorizo
• g slices of cucumber,
•   tbsp tartar sauce,
•   handful handful of watercress salt & pepper to season.

• 1

  Step 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

  Step 2

  Remove from the pan and place to one side to rest
• 3

  Step 3

  Meanwhile finely slice your chorizo and fry until crisp
• 4

  Step 4

  Finely slice your cucumber.
• 5

  Step 5

  Slice your ciabatta length ways and lightly toast it.
• 6

  Step 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.

Ingredients

• 1 g Délifrance ciabatta bun
• 1 g squared halved sea bass fillet
• 2 g slices of chorizo
• 2 g slices of cucumber,
• 2 tbsp tartar sauce,
• 1 handful handful of watercress salt & pepper to season.