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.

Starter | Easy | Serves 2 | 45 minutes, plus overnight pickling & 1 hour marinating

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

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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


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