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Method
A vibrant 1 pot sea bass dish with aromatic coriander
Sea Bass in Coconut Cream
SERVES 2
TIME 1 HOUR
DIFFICULTY = EASY
500g of sea bass fillet BUY ONLINE
1 lime, juiced
1 red onion, thinly sliced
1 garlic clove, crushed
2 tomatoes, peeled, cut into rounds
2 tomatoes, cut into wedges
300ml of coconut cream
60g of okra, halved lengthways
60g of parsnip, cut into 1cm rounds
60g of pumpkin, peeled and cut into 1cm pieces
60g of sweet potato, cut into 1cm dice
1 handful of chopped coriander
2 sprigs of thyme
2 red chillies, 1 sliced, 1 left whole
Salt
Black pepper
Wash, pat dry and season the sea bass with rock salt, black pepper, coriander, garlic and lime. Marinade for 30 minutes in the fridge. Preheat the oven to 240°C/gas mark 9
Meanwhile cook the parsnip, the sweet potato and the pumpkin in salted water for 3 minutes, drain and reserve
Pat-
In a skillet, heat the olive oil and butter amd fry each fillet of fish skin-
In a medium-
Place the cooked vegetables, okra and slices of onion around the fish. Sprinkle with the rest of the olive oil
Place in the oven for about 10–15 minutes to finish off cooking the fish. Keep an eye on the fish making sure it doesn't dry out. Take out the oven and let it rest for a couple of minutes
Top with coriander and sprig of thyme. Serve immediately
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01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk