Chorizo Crumb Baked Sea Bass Fillets

Chorizo Crumb Baked Sea Bass Fillets

By Tony Moorcroft from @fitfatfunfood

Sea bass is so cheap and nutritious but it sometimes need a bit of punch adding to it. This crumb topping can be used on lots of different fish and can also be used as a topping for chicken, vegetables and is great as a topper for mac and cheese.

Serves 2


  • 2 fresh sea bass fillets - patted dry
  • A large stale slice of sourdough (crusts off)
  • Half a packet of Lane farm cooking chorizo
  • Leaves from a sprig of rosemary
  • Few grinds of black pepper


  1. Turn oven on to 200c or 180c fan.
  2. Line a small oven tray with foil and lightly oil.
  3. Place sea bass fillets on tray, skin side down.
  4. Blitz the sourdough, cooking chorizo and Rosemary up in a food processor
  5. Pat the crumb onto the fillets but not too firmly.
  6. Bake in oven for 20 minutes.


Serve with a mixed salad.