Roast Fillet of Market Fish with Chorizo and Black Olive Mash

Preheat the oven to 180C/350F/gas mark 4.

Heat an ovenproof stainless steel frying pan over medium heat and add the olive oil.

Season the fish and add to the pan, skin side down if applicable.

Add the sliced chorizo and bay leaves to the pan and cook quickly alongside the fish to release the flavors of the chorizo.

When the fish skin is lightly colored, turn the fillets over to color the flesh side, then turn back to the skin side.

Transfer the pan to the oven to finish cooking the fish. Exact cooking times will depend on the thickness of the fish, but about 5 minutes in the oven should be sufficient for the average fillet. Adjust the cooking time accordingly for thicker or thinner fish, or skip the oven step altogether. The fish should be cooked so that the skin is crisp and caramelized and the inside is firm but not rubbery.

While the fish is cooking, melt the butter in a medium saucepan and add the cream. Add the mashed potatoes to the pan with a little seasoning and stir in the butter and cream until the potatoes are heated through and silky smooth.

Add the olives and parsley to the hot potatoes and stir to combine.

Add the basil leaves to the fish pan and transfer the fish, chorizo, bay leaves, and basil to a warm plate to rest.

Pour two-thirds of the fat (a combination of olive oil and chorizo fat, flavored by the fish) over the fish.

Add the well-drained green beans to the hot pan and return it to the heat. Toss the beans in the hot oil for 1 minute to heat through and flavor them. Do not leave too much oil in the pan – they should have just enough for 1 minute of cooking and a gentle roll about in the flavor.

Scoop a portion of the olive mash onto each of four hot plates.

Spoon a portion of beans onto each plate.

Place a piece of fish onto the beans and sprinkle the cooked chorizo sausage and basil around.

Spoon some of the cooking juices and oil over the fish and serve.