Ingredients
- 4 sea bass fillets
- 1.5 tsp of ground turmeric, plus 1 tsp
- 1 tsp of chilli flakes
- 0.5 lemon, juiced, plus 3 tsp juice for the condiment
- 1 tbsp of chopped coriander, plus 25g, finely chopped, plus extra leaves for sprinkling
- 4 tsp of sunflower oil, plus 5 tsp for the potatoes
- 600 g of new potatoes, peeled and diced into small chunks
- 1 tsp of mustard seeds
- 100 g of tomatoes, grated
- 1 spring onion, chopped
Method
Step 1
Place the sea bass fillets in a shallow dish. Mix the remaining ingredients, apart from the oil, plus 1 tsp salt and spread the marinade over the fish. Set aside for 20 mins at room temperature.Step 2
Meanwhile, add the potatoes to a pan of cold water; bring to the boil and simmer for about 5 mins until soft; drain and set aside. Heat the oil in a pan and add the mustard seeds. As soon as they start to pop add the potatoes, turmeric and ½ tsp salt. Stir on a medium heat for 2-3 mins; set aside and keep warm.Step 3
Prepare the barbecue for cooking – it’s ready when the flames have died down to hot embers. Drizzle the fish with the oil and place on the barbecue grill. Cook for 3-4 mins each side until the skin is crispy and the fish looks flaky.Step 4
If you want to cook this under the grill instead, heat the grill to 200°C and cook for 8-10 mins on one side.Step 5
While the fish is cooking, mix the condiment ingredients together, plus ½ tsp salt.Step 6
Serve the fish with the potatoes and condiment, topped with extra coriander.