0

items in your basket

total basket value
Your Basket
Continue Shopping

15% OFF WHEN YOU JOIN OUR FOOD-FILLED MAILING LIST. T&Cs apply.

SEA BASS WITH SMOKY SOBRASADA BEANS

A delicious and super easy-to-make recipe, featuring creamy Perelló Alargada beans, boiled beautifully in smoky tomato goodness, and buttery sea bass that melts in your mouth. Perfect for lunch or as a dinner. 
Sea bass with smoky tomato alargada beans
READY IN

35 mins

COOKING TIME

25 mins

PREP TIME

10 mins

SERVES

2 people

ingredients

  • A splash of Perelló Extra virgin Olive Oil
IN STOCK
  • ½ red onion, peeled and finely chopped
  • ½ tsp sea salt
  • 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
IN STOCK
  • 1 large clove of garlic, crushed
  • ½ tsp dried oregano
  • 400g tin cherry tomatoes + ½ can water
  • 400g Perelló Alargada beans with their liquid
IN STOCK
  • 10g flat leaf parsley, chopped
  • 4 fillets of sea bass
  • 2 tbsp La chinata smoked paprika mild
IN STOCK
  • 1 tbsp butter
  • 1 lemon

METHOD:

  1. Heat a splash of the extra virgin olive oil in a frying pan, add the onion, the salt and cook gently for 10 minutes, without browning.
  2. Add the sobrasada and cook for a few minutes, breaking it up into the onion with a wooden spoon.
  3. Add the garlic and oregano and cook for a couple of minutes. 
  4. Pour in the cherry tomatoes and beans along with their cooking liquid.
  5. Bring to a simmer and cook gently for 5 minutes until thickened.
  6. Season with salt and pepper to taste.
  7. Score the skin on the sea bass fillets, and season with salt and a sprinkle of the paprika.
  8. Place a non-stick frying pan over a medium heat and add a generous splash of extra virgin olive oil. Cook the sea bass fillets for 2-3 minutes, skin-side down, until almost cooked, then turn over and cook for a further minute. Add the butter to the pan and baste the fillets well. Add a squeeze of lemon juice, baste again, then serve on a bed of the spicy beans.

ingredients

  • A splash of Perelló Extra virgin Olive Oil
(each)
IN STOCK
  • ½ red onion, peeled and finely chopped
  • ½ tsp sea salt
  • 120g Mallorquín Black Pig Mild Sobrasada, sliced into 4
IN STOCK
  • 1 large clove of garlic, crushed
  • ½ tsp dried oregano
  • 400g tin cherry tomatoes + ½ can water
  • 400g Perelló Alargada beans with their liquid
IN STOCK
  • 10g flat leaf parsley, chopped
  • 4 fillets of sea bass
  • 2 tbsp La chinata smoked paprika mild
IN STOCK
  • 1 tbsp butter
  • 1 lemon

Recent Recipes

Sea bass with smoky tomato alargada beans
SEA BASS WITH SMOKY SOBRASADA BEANS

A delicious and super easy-to-make recipe, featuring creamy Perelló Alargada beans, boiled beautifully in smoky tomato goodness, and buttery sea bass that melts in your mouth. Perfect for lunch or as a dinner. 
PAELLA VALENCIANA
PAELLA VALENCIANA

Paella Valenciana is the original paella, deeply rooted in the traditions of Valencia. Its name comes from the Valencian word for pan, reflecting the dish’s humble beginnings when it was cooked outdoors over a wood fire. The classic recipe brings together chicken, rabbit, beans, saffron and rice, with each ingredient adding its own character without overpowering the rest. A truly great paella is crowned with the socarrat - the golden, caramelised crust at the base of the rice. In Valencia, it’s still enjoyed the traditional way: eaten straight from the pan with wooden spoons.
Chicken, chorizo and potatoes tray bake served in a bowl next to a naby blue napkin
CHICKEN, CHORIZO & OLIVE TRAY BAKE

This chicken and chorizo tray bake is the ultimate easy weeknight dinner. Packed with Mediterranean flavours, it’s a one-pan dish that’s simple to throw together, hearty, and perfect for batch cooking. The juicy chicken thighs, smoky chorizo, sweet peppers, and briny olives come together in the oven for a meal that’s both comforting and full of flavour.
CIDER-GLAZED CHISTORRA CHORIZO
CIDER-GLAZED CHISTORRA CHORIZO

Enhance flavour-packed chorizo by poaching it in cider, a classic Asturian tapa. For a twist, try using chistorra - a long, thin Basque chorizo. Cut into 2cm pieces, fry until the skin colours, then cover the chistorra with cloudy cider and simmer. The longer it cooks, the richer and more glaze-like the sauce. Serve with plenty of bread; your guests will want to mop up every drop of the sauce.
Back to the top