Indian Spiced Sea Bass

Indian Spiced Sea Bass

A super quick and very healthy sea bass recipe, this is perfect for a quick midweek supper. Marinating the fish for a short time ensures it is very flavoursome and tender!

Great served with quinoa salad, rice or braised vegetables.

Indian Spiced Sea Bass
Serves 2

Ingredients:

2 Sea Bass Fillets
Juice 1 Lemon
1 tsp Ground Cumin
1/2 tsp Cayenne
1/2 tsp Turmeric
1 1/2 tsp Ground Coriander
1 tsp Mild Chili Powder
1 tsp Sea Salt
1 Garlic Clove (Crushed)
2 tsp Worcestershire Sauce

Method:

1) Combine all of the ingredients (except the sea bass) in a small bowl and mix well to combine. Add the sea bass and coat well with the marinade. Cover, chill and allow to marinade for a minimum of 3 hours.

2) Place a non stick pan over a medium-high heat. Add a splash of groundnut oil. Fry the sea bass fillets skin side down for 3 minutes, flip and cook for a further 2 minutes on the flesh side or until cooked through.

Enjoy!

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Sea Bass with Apple and Fennel

Sea Bass with Apple and Fennel

This is a beautifully fresh and healthy dish for a quick midweek supper. Crisp-skinned sea bass with capers and oven roasted tomatoes pairs perfectly with a vibrant apple and fennel salad.

Crisping the skin on your sea bass is key to this delicious dish – ensure it is nice and dry and fry over a high heat in only a little oil in a non-stick pan. The fish should be left skin side down for 2/3 – 3/4 of the cooking time, quickly flipping over near the end to cook through.

The apple and fennel salad would also be great as a barbeque side.

Sea Bass with Apple and Fennel
Serves 2

Ingredients:
2 Sea Bass Fillets
2 tsp Capers
8 Cherry Tomatoes (Halved and oven baked at 180C for 15 mins)
1 tbsp Chopped Parsley
Juice 1 Lemon
1 Fennel Bulb (Finely Sliced)
1 Apple (Cored and Finely Sliced)
1/2 Red Chilli (Finely Chopped)
Sea Salt
Black Pepper
1 tsp Olive Oil

Method:

1) Make the apple and fennel salad by combining the apple, fennel and chilli with half of the lemon juice in a large bowl. Season with a little sea salt and toss to combine.

2) Place a non-stick pan over a high heat. Season the sea bass fillets with sea salt and a little pepper. Fry the fillets in the olive oil for around 3 minutes skin side down and 1 minute flesh side down – or until cooked through.

3) When ready to serve – squeeze the remaining lemon juice over the sea bass and top with the capers and chopped parsley. Serve the apple and fennel salad on the side.

Enjoy!