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Turmeric Sea Bass

By OcadoLife
Recipe author, Romy Gill, says: “I was born and brought up in West Bengal, where the staple diet is fish – this is the food I grew up eating.” Ours is served with a delicious tomato and coriander condiment and mustard…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    While the fish is cooking, mix the condiment ingredients together, plus ½ tsp salt.

  6. Step 6

    Serve the fish with the potatoes and condiment, topped with extra coriander.