While some sliced salad potatoes par-boiled, over a low heat I warmed through some chorizo in a skillet. Once the fat started to wet up the pan, in went some chopped onion, sliced garlic, shredded fennel and then the potato slices. Freshly podded peas, too, and finally, some cherry tomatoes just to warm through.
Serve out onto plates.
Butter in the skillet, sea bass fillets fried off skin-side down for a couple of minutes, flipped and flesh side cooked through in the residual heat for maybe a minute, serve on top. Garnish with herbs - chives, in my case.
