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Turmeric sea bass with tomato and coriander condiment and mustard seed new potatoes

Turmeric Sea Bass

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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 seed new potatoes. 
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Ingredients

  • 4 sea bass fillets
  • 1½ tsp ground turmeric, plus 1 tsp
  • 1 tsp chilli flakes
  • ½ lemon, juiced, plus 3 tsp juice for the condiment
  • 1 tbsp chopped coriander, plus 25g, finely chopped, plus extra leaves for sprinkling
  • 4 tsp sunflower oil, plus 5 tsp for the potatoes
  • 600g new potatoes, peeled and diced into small chunks
  • 1 tsp mustard seeds
  • 100g 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.

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