2 tsp oil
1 large red onion, rough chopped
2 cloves garlic, chopped
100g cooking chorizo, chunky chopped
50g black olives, without stones
12 cherry tomatoes
bunch fresh thyme
2 medium sea bass, descaled and gutted.
glug of olive oil.
Heat the oven to 190oc
Heat the 2 tsp oil in a frying pan, and add the onion, garlic and chorizo. Fry for 5 minutes until onions soft and the oil for the chorizo renders out. Add 2-3 sprigs of thyme, roughly chopped, olives and tomatoes. cook for a couple of mins and then transfer into a ovenproof dish.
Take the sea bass and slash the skin in three places along the body of the fish on both sides, stuff with more sprigs of thyme, season well with S&P then lay the fish on top of the chorizo, tomato mixture and drizzle the fish with a glug of oil.
Place in the oven for 25-30 minutes, until fish is tender and cooked through, flaking from the bone.