Sachins’ head chef Bob (Kulmeet) Arora shares a simple and nutritious seabass dish which can be whipped up in 20 minutes. A great source of protein and Omega-3 fatty acids, this recipe is also ideal for those following a low-carb diet.
Author: Bob Arora, Sachins
Ingredients
2 pieces of sea bass
For the fish paste:
2 shallots, sliced
2 garlic cloves
12 curry leaves
2tsp chilli powder
1tbsp coriander
1tsp salt
½tsp pepper
½tsp turmeric
½tsp yellow curry powder (optional)
1tbsp vegetable oil
1tbsp lime juice
To ganish:
Fried curry leaves
Method
Preheat the oven to 180C/Gas 4.
Pat the fish dry, remove any bones, and place on a greased or parchment-lined baking tray.
Place all the ingredients for the fish paste in a food processor and pulse until finely chopped.
Scrape down the sides of the food processor, pulse again, and repeat until you have a thick paste (it doesn’t need to be completely smooth).
Brush the fish paste on the tops and sides of the fish.
Bake the fish in the oven until cooked through – approx. 12-18 mins depending on thickness.
Serve with green veg or a side salad.
Recipe by appetite magazine at https://www.appetitemag.co.uk/oven-baked-seabass/