Roast Fillet of Market Fish with Chorizo and Black Olive Mash

Preheat the oven to 180°C/Gas Mark 4. Heat an ovenproof stainless steel frying pan over medium heat and add the olive oil.

Season your chosen fish fillet (sea bass or cod work equally well) generously with salt and pepper. This searing technique is fundamental to many successful fish dishes, including various recipes using sea bass.

Add the fillet to the hot pan, skin side down if applicable (ensure it's scaled if using skin-on). Add the sliced chorizo and bay leaves to the pan. Cooking the chorizo alongside the fish quickly releases its delicious, smoky paprika-flavoured oils.

When the fish skin is lightly coloured and starting to crisp, turn the fillets over briefly just to colour the flesh side, then immediately turn them back to the skin side.

Transfer the pan carefully to the preheated oven to finish cooking the fish through. Exact cooking times will depend significantly on the type and thickness of the fillet.

A typical sea bass fillet might only need around 5 minutes, whereas a chunkier fillet for a cod recipe might require 6-8 minutes or slightly longer.

Adjust the cooking time accordingly – the aim is for the fish to be cooked through so it flakes easily, with crisp, caramelised skin (if using) and moist, firm flesh that isn't rubbery. For very thin fillets, you might find the fish is cooked sufficiently after searing and can skip the oven step altogether.

While the fish is cooking in the oven, prepare the mash – a twist on a standard mashed potatoes recipe, incorporating flavours often used in Mediterranean olive recipes.

1. Melt the butter in a medium saucepan and stir in the cream. Add the pre-prepared mashed potatoes to the pan with a bit of seasoning.
2. Stir gently over low heat, incorporating the butter and cream until the potatoes are heated through and achieve a silky smooth consistency.
3. For the distinctive flavour profile in this black olives recipe variation, take the pan off the heat and stir the chopped or roughly mashed olives (good quality black olives give great colour and depth) and chopped fresh parsley through the hot potatoes just before serving.

Just before taking the fish from the oven or heat, add the fresh basil leaves to the pan – they will wilt slightly in the residual heat. Carefully transfer the fish fillets, cooked chorizo slices, bay leaves, and basil to a warm plate to rest for a minute or two.

The pan now contains a flavourful mix of olive oil and chorizo fat, infused by the fish – a tasty base often used in chorizo recipes. Pour about two-thirds of this warm fat over the resting fish.

Add the well-drained green beans (or other chosen greens like tenderstem broccoli) to the hot pan (ensure most of the fat has been poured off). Return the pan to the heat and toss the beans quickly in the remaining hot, flavoured oil for about 1 minute, just enough to heat them through and coat them lightly. They should keep their crunch.

Scoop a generous portion of the warm olive mash onto each of four hot plates. Spoon a portion of the flavoured green beans alongside or nest them into the mash. Carefully place a cooked fish fillet on top of the beans. Scatter the reserved cooked chorizo pieces and wilted basil leaves around the plate.

Finally, drizzle some of the remaining warm cooking juices and flavoursome oil from the pan over the fish and serve immediately.