Sea bass marinated in pickled mustard seeds and turmeric
The pickled mustard seeds add a fantastic tang to match up to the heat of the spices, while simply blanched green beans provide plenty of freshness to the dish.

INGREDIENTS
SEA BASS
2 sea bass fillets, skin on
MARINADE
1 tsp mustard seeds, broken
1 tbsp of malt vinegar
1 tsp turmeric powder
1 tbsp of olive oil
salt, to taste
2 garlic cloves, finely chopped
TO SERVE
20 green beans
1 lime, cut into wedges
salt
Shopping List
METHOD
To begin, pickle the mustard seeds by submerging them in the vinegar overnight
1 tsp mustard seeds, broken
1 tbsp of malt vinegar
The next day, clean the sea bass fillets and pat dry
2 sea bass fillets, skin on
Mix the rest of the marinade ingredients together, then add the pickled mustard seeds
2 garlic cloves, finely chopped
1 tsp turmeric powder
1 tbsp of olive oil
salt, to taste
Rub the marinade all over the sea bass fillets and set aside for 1 hour
While the sea bass is marinating, blanch the beans in salted boiling water for 2 minutes, refresh in iced water and trim to size so they are slightly longer that the width of the fillets
20 green beans
salt
Before cooking, wrap the fillets around the beans, as pictured. Heat a non-stick pan over a high heat, carefully add the fillets and fry until golden on the underside and cooked through. Carefully turn over and repeat on the other side
Serve immediately with plenty of lime wedges
1 lime, cut into wedges