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Spiced Sea Bass with Garlic and Parsnip Purée and Cavolo Nero,

Spiced Sea Bass with Garlicky Parsnip Purée and Cavolo Nero

By OcadoLifePublished on 16 September 2024In this healthy combo of Spiced Sea Bass with Garlic and Parsnip Purée and Cavolo Nero, food writer Dina Begum – author of Made In Bangladesh – has given a classic Bangladeshi dish a contemporary spin. Creamy, garlic-charged parsnip purée replaces the traditional rice, and rich, earthy spices pair perfectly with the crispy chilli-spiked fish.
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Time and servings

40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • 500g parsnips, peeled and cut into cubes
  • 2 garlic cloves (use purple or regular garlic), peeled
  • 1 tbsp (approx.) extra-virgin olive oil
  • 100ml semi-skimmed milk
  • 0.25 tsp salt
  • 0.25 tsp ground turmeric
  • 0.25 tsp mild chilli powder
  • 1 (360g) pack sea bass fillets
  • 2 tbsp olive oil
  • 2 red onions, sliced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 (400g) tin chickpeas, drained
  • 1 (125g) pack cavolo nero
  • 1 lime, zested and cut into wedges

Method

  • Step 1

    For the purée, cook the parsnips in a pan of boiling water for 10 mins; drain. Blitz in a blender with the garlic, extra-virgin olive oil and milk until smooth; season and keep warm.

  • Step 2

    Meanwhile combine the salt, turmeric and chilli powder in a ramekin. Pat the fish dry with kitchen towel and sprinkle with the seasoning just before frying.

  • Step 3

    Heat 1 tbsp olive oil in a large pan over medium heat. Add the onion, cumin and paprika and fry for 5 mins or until softened. Stir in the chickpeas and cavolo nero, with 50ml water; cover and cook for 5 mins, stirring halfway. Remove from the heat.

  • Step 4

    Heat the remaining 1 tbsp oil in a frying pan over medium heat. Cook the fish skin-side down for 2 mins; press down to avoid curling. Flip; cook the undersides for 1 min.

  • Step 5

    Serve the fish on a bed of chickpeas and greens, with a generous dollop of the purée sprinkled with lime zest, plus wedges on the side for squeezing.