Curried Sea Bass

Summer looks like it is here (for now!) which makes me want to eat light evening meal. I don’t know what it is but the sun is out and I want fish and greens. Fish in general is full of protein and omega-3 fatty acids, all a great for the body. When purchasing your fish though, make sure it is sustainably sourced – talk to your fish monger or read the labels. It doesn’t feel like it makes a difference but in the long run it will, we need to care about our environment as much as we care about our own bodies. Sorry to go all eco on you but it is something I do feel passionate about.

Ingredients 

Paste

1tsp Lemon Juice

1tsp ground ginger

½ tsp chili flakes

1tsp gram masala

½ tsp turmeric powder

1 tsp double cream

 

2 fillets of Sea Bass, skin on20170522_200257

 

2 White Potatoes

1 Clove Garlic

1 Spring Onion

2 tbsp Olive Oil

 

3 florets of broccoli

4 large handfuls of Spinach

 

Coriander

Mango Chutney

 

Method

In a bowl mix together the all the ingredients for the paste and stir together until smooth. Spread evenly over the two fillets of fish, place on the baking tray and set aside.

Chop the potatoes into quarters or bit sizes pieces. Place into a large pan of cold water, bring to the boil and cook for approx. 15 minutes or until tender. Drain (but keep the water) and leave to steam dry. This is useful to get them to a crisp on them later.

Heat up the oil in a frying pan, add the potatoes, garlic and spring onion and fry. Cook the broccoli in the potato water, approx. 7-10 minutes. With the spinach place in a large pan with 2tbsp of water onto a medium heat, place the lid on and cook until wilted.

Meanwhile, heat the grill and place the seabass underneath, cook for around 6-8 minutes, until tender. Be careful to not overcook it or catch the paste!

Time to plate up – sprinkle over the coriander and a dollop of mango chutney! Enjoy

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