Business Fit Magazine January 2019 Issue 1 | Page 41

Spicy, Crispy Sea Bass 2. Ingredients 3. Heat some olive oil on a baking tray. I do Squeeze fresh lemon juice onto the fish. Then sprinkle on the cayenne pepper. this by putting the tray directly on top of the cooker with the flame on a medium heat. 1 Sea Bass fillet 2 tsp Garlic granules 2 tsp Cayenne Pepper Fresh Curry Leaves 4. Add the teaspoon of mustard seeds and curry leaves to the oil when it is hot allowing them to pop and sizzle. 5. Add garlic granules and cayenne pepper to the mustard seeds and curry leaves. 1 tsp Mustard Seeds Pinch of Salt Pinch of Pepper Squeeze of Fresh Lemon 6. Add the seasoned fish directly onto the heated tray into the spice mixture for about a minute or two and then turn the fish onto the other side to seal it. 7. Add some more olive oil onto the fish and then place the tray under the grill. 1 tbsp Olive Oil 8. While the fish is in the oven, heat a wok For The Tomato And Onion Base 9. with olive oil and add the chopped shallot and tomatoes and allow to soften. 1 Large Shallot (finely chopped) 3 Small Plum Tomatoes Add some salt and pepper and cook slowly. 10. After about 5 minutes you can take the Fresh Coriander tray with the fish from the grill to add the oil from the fish into the tomato and onion mixture in the wok. Pinch of Salt 11. Method: 12. 1. Put the fish back under the grill for a further 10 minutes or until the fish is crispy and golden. (Remember to turn the fish over so that both sides of the fish are cooked thoroughly.) Make incisions along the sea bass on both sides, sprinkle some of the garlic granules, salt and pepper directly onto the fish on both sides. Stir the tomato and shallot mixture occasionally, when cooked decorate your plate with it. 13. Place the cooked fish on top. Garnish with fresh coriander and serve. Sarah Ali Choudhury is an award-winning Indian food expert, TV chef and food columnist. Sarah is passionate about sharing the joys of Indian cuisine – whether through TV, radio or print media, live cooking demonstrations, social media or bespoke teaching 41