- Main
- Fish
- Spanish
- One pot
- Stovetop
Ingredients
- 4
skin-on sea bass fillets (about 5–6 oz each), patted very dry
salt, to taste
black pepper, to taste
- 3 tbsp
olive oil, divided
1 tbsp in step 2, 2 tbsp in step 5
- 5 oz
Spanish dry-cured chorizo, casing removed, cut into 1/4-inch dice
- 1
small shallot, finely chopped
- 3 cloves
garlic, thinly sliced
- 1 tsp
sweet smoked paprika
- 2 cans
cannellini beans (15 oz each), drained and rinsed
- 3/4 cup
chicken or vegetable broth
- 5 oz
baby spinach
- 1
lemon, half juiced, half cut into wedges
1/2 in step 4, 1/2 in step 7
- 2 tbsp
flat-leaf parsley, chopped (optional)
- Dairy-free
- Gluten-free
Contains fish (skin-on sea bass fillets (about 5–6 oz each)).
Not checked: Spanish dry-cured chorizo, chicken or vegetable broth.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the sea bass fillets completely dry with paper towels, especially the skin, and season both sides with salt and pepper. Leave them on a plate, skin side up, while you make the beans; dry skin is what gets crisp.
5 min
- 4 skin-on sea bass fillets (about 5–6 oz each)
- salt
- black pepper
- Step 2
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the diced chorizo and cook, stirring, until it browns at the edges and the oil turns deep red, 3–4 minutes.
4 min
- 1 tbsp olive oil
- 5 oz Spanish dry-cured chorizo
- Step 3
Add the shallot and garlic and cook until softened and fragrant but not browned, about 2 minutes. Stir in the smoked paprika and cook for 20 seconds.
2 min
- 1 small shallot
- 3 cloves garlic
- 1 tsp sweet smoked paprika
- Step 4
Add the beans and broth. Simmer, stirring now and then and mashing a few beans against the side of the pan to thicken the sauce, 5 minutes. Stir in the spinach in handfuls until just wilted, then the lemon juice. Season with salt and pepper. Scrape the beans into a bowl and wipe the skillet clean.
7 min
- salt
- black pepper
- 2 cans cannellini beans (15 oz each)
- 3/4 cup chicken or vegetable broth
- 5 oz baby spinach
- 1/2 lemon
- Step 5
Return the skillet to medium-high heat with the remaining 2 tbsp olive oil. When the oil shimmers, lay the fillets in skin side down, away from you. Press each one flat with a spatula for 20–30 seconds so the skin makes full contact with the pan. Cook without moving them until the skin is deep golden and crisp and the fish is opaque most of the way up, 4–5 minutes.
5 min
- 4 skin-on sea bass fillets (about 5–6 oz each)
- 2 tbsp olive oil
- Step 6
Flip the fillets and cook just 30–60 seconds more, until the flesh flakes easily at the thickest part. Transfer to a plate, skin side up.
1 min
- Step 7
Spoon the warm beans onto plates or a platter, set the fish on top skin side up, and scatter with parsley. Serve with lemon wedges.
- 1/2 lemon
- 2 tbsp flat-leaf parsley
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026