Jose Pizzaro was a guest in the recent Saturday Kitchen and made a plate of food that made me squeak just looking at it. I played it back on iPlayer, took notes, ordered stuff from Ocado and tried to recreate it this evening. I used a different fish, Jose’ s was rainbow trout, I went for seabass.

First, a simple tomato sauce was made, a clove of garlic, a shallot, canned tomatoes, seasoning, all this bubbled away while I made some parsley oil ( yummy invention!), stuck a bag of Scottish mussels in the microwave, fried up some cooking chorizo slices and finally pan fried my seabass.

The mussels are really quite delicious, especially at Brasserie Blanc, with French fries or crusty bread. I’ve never cooked them at home before, but those were the simple ones and tasted surprisingly well. I have one more bag left, need to do them justice tomorrow.

So, the chorizo went into the tomato sauce, alongside peeled mussels and a touch of their juices. Seabass on top, parsley oil. Crusty bread. Nice, different, but not mind blowing.