Tandoori sea bass with Bombay potatoes and coriander raita
This is my Indian twist on fish and chips, featuring crispy-skinned sea bass, Bombay potatoes and a cooling coriander raita. Sea bass is a really meaty fish, so it stands up well against big and bold flavours. The potatoes are roasted and spiked with peas, tomatoes and onion to help you hit your 5-a-day!
Ingredients
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2 tbsps
vegetable oil
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1 tsp
coriander seeds
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1 tsp
mustard seeds
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1 tsp
cumin seeds
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1/2 tsp
ground turmeric
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1/4 tsp
red chilli flakes
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500g
désirée potatoes, peeled and cut into small chunks
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1 tbsp
garlic and ginger purée
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1
large red onion, roughly chopped
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2
salad tomatoes, cut into wedges
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4
sea bass fillets, skin on
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Tandoori curry powder, for dusting
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1
lemon, halved
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120g
frozen garden peas
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FOR THE CORIANDER RAITA
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150ml
Greek yoghurt (0% fat)
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Small bunch of fresh coriander, roughly chopped, plus a few leaves reserved
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1
lime, juice only
Directions
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Heat the oven to 200C and pour half the vegetable oil into a large baking tray. Swirl around and place in the oven to heat up.
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Meanwhile, add the Greek yoghurt, coriander and lime juice to a blender and blitz to a smooth, pourable dressing. Chill until ready to use.
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Toast the coriander seeds, mustard seeds and cumin seeds in a dry pan over a medium heat until fragrant and starting to pop. Add to a pestle and mortar and pound to a powder. Stir in the turmeric and red chilli flakes and mix well.
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Add the potato chunks and garlic and ginger purée to a bowl and coat in the spice mix. Remove the tray from the oven and add the spiced potatoes. Toss to coat in the vegetable oil and spread them out in an even layer. Season well and roast for 20 minutes.
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Remove the tray from the oven and give the potatoes a shake. Tip in the red onion chunks and toss to coat. Roast for 10 minutes more, then add the tomatoes and cook for another 10 minutes or until the potatoes are crisp and the tomatoes have broken down slightly.
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To prepare the sea bass fillets, blot the skin and flesh dry with kitchen paper and cut 5 or 6 slits in the skin. Season generously and lightly dust both sides with the tandoori curry powder.
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Heat the remaining vegetable oil in a non-stick frying pan over a medium-high heat. Working in batches if necessary, pan-fry the sea bass fillets, skin-side down, for 5 minutes but don’t be tempted to move the fish. Once the skin crisps, you can flip it over easily without it sticking to the pan.
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After 5 minutes, turn the heat down and flip the fish over – the skin should be very crisp and golden. Cook for 30 seconds flesh-side down, then transfer to a plate and keep warm. Add the lemon halves to the side of the pan and cook for a few minutes until nicely charred.
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Meanwhile, add the garden peas to a pan of boiling water (don’t use salt as they toughen up) and simmer for 3 minutes. Drain, then stir through the Bombay potatoes with the reserved coriander leaves.
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Divide the Bombay potatoes between plates and top with two tandoori sea bass fillets each. Drizzle with the coriander raita and garnish with the charred lemon halves before serving.
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