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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-dry the fish fillets again, scrape off the rock salt and discard any of the marinade

 

In a skillet, heat the olive oil and butter amd fry each fillet of fish skin-side down until crisp. Reserve

In a medium-large heatproof dish, line the bottom with tomato slices, chilli, chopped coriander and coconut cream. Top the layers of tomatoes with slices of fish next to each other

 

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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