Seabass with chorizo and sweet red onions....

This is the last of my blogs about Arty Williams' Fish Masterclass at The Cove in Falmouth.

I learnt a lot in the two hours and have already eaten a lot more fish since. I'd like to thank the people at Cornwall Food and Drink who arrange for me to go on the course as part of Spring Feast Fortnight.

Seabass with chorizo and sweet red onions....(serves 2)

2 seabass fillets (make sure the fishmonger pin bones them)

a little oil

2 red onions

150ml red wine

3/4 tbsp redcurrant jelly

1 tbsp apricot jam

1 tbsp brown sugar

juice and zest of 1 lemon

4 slices chorizo.

Preheat the oven to 180'c. First make the red onions. Slice the onions thinly. Put all the ingredients except the onions in a saucepan. Reduce the liquid until syrupy and sticky. Add the red onions and turn the heat to low. Stir well and cover. After 10 minutes remove the lid and cook until the mixture is sticky and sweet. Put aside.

Heat a pan with a little oil. Place the fillets skin side down. Cook for a few minutes and then pop in the oven for a few minutes more. While the fish is in the oven, fry the chorizo.

Serve the fish with the warm onions and chorizo.