Ingredients

• 2 tbsp olive oil
• 1 red onion
• roughly chopped
• 1 garlic clove
• roughly chopped
• 100g/3½oz chorizo
• cut into chunks
• 2-3 sprigs thyme
• 50g/1¾oz black olives
• stones removed
• 8 cherry tomatoes
• salt and freshly ground black pepper
• 1 large sea bass
• head removed
• scaled and gutted
• small bunch fresh thyme
• 2 tbsp extra virgin olive oil

Directions

• Preheat the oven to 190C/375F/Gas 5.
• Heat the olive oil in a frying pan over a medium heat. Add the onion
• garlic and chorizo.
• Fry for 4-5 minutes until the oil runs out of the chorizo and the onions soften.
• Add the thyme
• olives and tomatoes and stir to combine.
• Season well with salt and freshly ground black pepper
• before transferring the mixture to an ovenproof dish.
• Using a sharp knife
• slash skin of the sea bass diagonally along each side so that the flesh is exposed and place sprigs of thyme into the slashes.
• Season the sea bass with salt and freshly ground black pepper and place on top of the chorizo mixture.
• Drizzle over the olive oil and cook in the oven for 20-25 minutes
• until the fish is tender and cooked all the way through.
• To serve
• take the cooking dish to the table.