Ingredients: (serves 1-2)

• Olive Oil (at least 2 tsp)

• 2 Sea Bass Fillets

• 1 shallot, sliced

• 1 small Courgette, halved and sliced

• 1 small Chorizo cut into small cubes

• 1/3 can of of Butter beans

• 1 sprig of fresh rosemary, roughly chopped

• 3 sprigs of fresh parsley with leaves removed, save one for garnish

• 1 tsp sweet smoked paprika

• 1 tbsp of tomato paste

• salt and papper to taste

Kit Needed:

1 pan, preferably non-stick (at least 7-8 in) and 1 pot, gas or alcohol stove, spatula or spoon

Packing Tips:

Bag and freeze the fish fillets the night before you leave. The fish will thaw throughout your hike. All other ingredients then go into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. Heat 1 tsp of olive oil in your pot on medium high heat.

2. Add the cubed chorizo and cook stirring occasionally until the chorizo releases some of its oils. Around 2 min.

3. While the chorizo is cooking half and slice the courgette. Add to the pot. Season with smoked paprika, salt and pepper to taste. Stir to combine and cook until the courgette begins to slightly brown and soften.

4. Now add the sliced shallot, butter beans, and tomato paste with a splash of water. Stir to combine, cover and let simmer for 3-5 mins. Now add the parsley, stir to combine cooking for an additional 30 seconds. Remove from heat and now it’s time to cook the fish.

5. In your skillet and 1 tsp of olive oil.

6. Pat the Sea bass dry, salt the skin side and place each fillet skin side down in the skillet on medium heat. Do not agitate the pan and let cook undisturbed for 3-5 mins.

7. Gently flip each fillet, salt and pepper to taste. Add an Tbsp of butter to the pan and cook for an additional 2 minutes until opaque. Baste each fillet with the melted butter from the pan during this final couple minutes.

8. Once the fish has cooked you may need to briefly reheat the courgette and chorizo mixture for around a minute.

9. To plate. Create a bed of your courgette, chorizo and bean mixture. Place the fillets of fish on top and garnish with a little parsley. Enjoy!