Keto Chorizo Crusted Sea Bass
How to Make It
Step 1
Heat the olive oil in a skillet over a medium heat. Dice the chorizo into half-inch discs. Add the chorizo to the skillet and pan-fry until golden and cooked through. Set aside to cool.
Step 2
Preheat the oven to 400 degrees Fahrenheit and lightly oil a shallow oven tray. Use a slotted spoon to transfer the cooked and cooled chorizo to a food processor. Pulse to create a chunky crumb. You do not want to over blend the mixture as the chorizo needs to be crumbly and retain some bite.
Step 3
Add the chorizo crumble to a small bowl. Add the lemon zest, rosemary, ground almonds, Parmesan, and garlic powder to the bowl. Mix well to combine. You should not need to add seasoning as the chorizo and Parmesan will provide enough.
Step 4
Arrange the fish fillets on the prepared oven tray. Divide the chorizo breading evenly between the two fillets, covering the tops of each in an even layer. Press the breading down gently so that it sticks to the fish. Transfer to the oven and bake for 12 minutes or until the fish is entirely cooked through and the topping is golden brown.
Ingredients
- White Sea Bass – 2 fillet – each 4 1/2 ounce raw
- Almonds, Raw – 2 tablespoon, ground
- Fresh Food Spanish Chorizo by Sainsbury’s – 1.7 ounce
- Olive Oil – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Rosemary, Dried – 1 teaspoon
- Parmesan Cheese – 1 tablespoon, grated
- Garlic Powder – ¼ teaspoon