Baked Sea Bass with Chorizo and Vegetables

Preheat your oven to 200°C (180°C fan). Slice the chorizo into thin rounds. Dice the red and yellow bell peppers, and slice the red onion and courgette into thin strips.

In a large roasting tray, combine the chorizo, peppers, onion, courgette, and cherry tomatoes. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly.

Roast the vegetable and chorizo mixture in the preheated oven for 20 minutes until the vegetables are softened and the chorizo is starting to crisp.

Meanwhile, pat the sea bass fillets dry with kitchen paper. Mince the garlic cloves and zest the lemon, then sprinkle both over the sea bass. Season with salt and black pepper.

Remove the roasting tray from the oven and place the sea bass fillets on top of the roasted vegetables and chorizo. Add the thyme sprigs and drizzle with the remaining olive oil. Return to the oven and bake for an additional 10-12 minutes, or until the sea bass is opaque and flakes easily with a fork.

Remove from the oven and squeeze some fresh lemon juice over the dish. Garnish with freshly chopped parsley before serving.