Sea Bass with Chorizo and Tomatoes
This was cooked in the double skillet but a pan with a lid will do the same.
Fry the onion and garlic until the onion is translucent
Add the chorizo and cook gently for a few seconds to release the lovely paprika oil
Stir in the olives, tomatoes and thyme.
Season with salt and pepper and then lay the fish on top. Cover with the top part of the skillet and close. (see picture below)
Cook over a low - medium heat (Not too high or the sauce will burn) for about 10 - 15 minutes until the fish is cooked and the tomatoes are soft and bursting.
A really tastly meal which can be served on it's own, with a side salad, rice, garlic bread or potatoes.
See our video here: http://youtu.be/LISvJtG7V7Y?list=UU-yYEL9VYHEO1L6FaU2d8Wg