Pan-Fried Plaice with Saffron Mash, Chorizo Salsa and Green Beans

Chorizo is the perfect partner for seafood. In this beautiful dish, the paprika-infused oil mingles with sweet tomato and fragrant basil to make a piquant salsa for pearly-white sea bass fillets. Golden saffron brings an air of glamour to creamy mashed potato. Add some fresh, green beans and you’ve got a plateful that’s as lovely to look at as it is to eat!

Nutritional Information per serving

Print Recipe

Pan-Fried Plaice with Saffron Mash, Chorizo Salsa and Green Beans Yum

Course

Main Dish

Cuisine

Fish, Seaford, Spanish

Prep Time

5 Minutes

Cook Time

35 MInutes

Servings

People

Ingredients

• 1 large Potato or 2 medium
• 1 punnet Red and Yellow Cherry Tomatoes
• 1 bunchFlat Leaf Parsley
• 1 lemon
• 60 g chorizo
• 30 g Butter Unsalted
• 1 pinch Saffron
• 1 pack Green Beans
• 2 Plaice Fillets

Course Main Dish Cuisine Fish, Seaford, Spanish Prep Time 5 Minutes Cook Time 35 MInutes Servings People Ingredients 1 large Potato or 2 medium 1 punnet Red and Yellow Cherry Tomatoes 1 bunchFlat Leaf Parsley 1 lemon 60 g chorizo 30 g Butter Unsalted 1 pinch Saffron 1 pack Green Beans 2 Plaice Fillets

Instructions

1. Put a large saucepan of water with a pinch of salt on to boil for the potato. Peel the potato and chop into 2cm chunks. When the water is boiling, add the potato to your pan and cook, 15-20 mins. Meanwhile, halve the tomatoes and roughly chop the parsley (stalks and all). Pot the tomatoes in a bowl, squeeze on some lemon juice and mix in half the parsley. Season with salt and pepper. Trim the tops from the green beans.
2. Meanwhile, heat a splash of oil in a frying pan on medium heat. Add the chorizo and cook, stirring occasionally until it's slightly crisp and has released some of its delicious oil, 3-4 mins. Transfer the cooked chorizo and its cooking oil to the bowl of tomatoes and stir gently to combine. Reserve the pan to cook the fish later.
3. Put another large saucepan of water with a pinch of salt on to boil. Once the potato is soft, drain in a colander and allow to sit for a minute. Tip back into your empty pan and mash until smooth with the remaining parsley, the butter, saffron powder and a pinch of salt and pepper. Taste and add more seasoning if you think it needs it. Put the lid on and leave to the side to keep warm.
4. Add the green beans to your second pan of boiling water and cook for 4-5 mins. Once cooked, drain in the colander, return to the pan and pop the lid back on to keep warm until ready to serve.
5. Heat a splash of oil in your frying pan on medium-high heat. Season the plaice with a pinch of salt and pepper. Lay the plaice fillets in your frying pan skin-side down and cook for 3-4 mins (don't move them while they cook), then turn and cook for 2 mins on the other side. Remove from the heat. The fish is cooked when the centre is opaque.
6. Share the saffron mash between your plates, top with green beans then add the plaice, the top with the chorizo salsa. Serve with a wedge of lemon. Enjoy!