Zak and Tamar’s reverse surf and turf – where the surf is the star

Thinly slice the red onion into half moons and put in a bowl with tomato rounds, thyme leaves, red wine vinegar, olive oil and salt and pepper. Set aside.

Rinse your beans thoroughly, drain and set aside.

Rub your fish in the Greek seasoning – get both sides covered, and put on a plate to the side with a drizzle of olive oil.

Slice your chorizo into rounds and pop into a skillet that is large enough to fry the 4 fish fillets. Bring to a medium heat with some olive oil and a little butter. You want the chorizo to slowly brown and release its flavours and oils but not get too crispy – once it starts to brown, remove the chorizo, retaining the oils in the pan. Return the pan to the heat and add more butter.

Once the butter is well foamy and slightly brown, add the fish skin-side first. Fry for 2–3 minutes then flip and fry the other side for another 2–3 minutes (depending on the size of your fillets). Remove the fish from the pan and set aside.

Return the pan to the heat and add back the browned chorizo, beans and wine – crank the heat up and stir so that all the lovely bits of seasoning cooked onto the pan are released into a sauce. Simmer for a few minutes just to cook the wine down and for the sauce to thicken. Stir through some chopped flat leaf parsley at the last minute.

Spill the beans and chorizo on a large dish and place your fillets on top. Dress with parsley, lemon juice and a drizzle of olive oil.