Coriander Sea Bass

After getting my jabs for India I went to the fishmongers in Willesden. I wanted to get some John Dory but they didn't have any so had to settle for two nice fillets of sea bass instead. I marinated it for about an hour in a coriander paste that sort of followed the same principle as the pesto I made the other week. This would work equally well with chicken.

Coriander Sea Bass (Serves 2)

2 Sea Bass fillets
50g coriander leaves
2 tbsp almonds
1 tsp coriander seeds
1 mild green chilli, roughly chopped
1 garlic clove, roughly chopped
1 tbsp lemon juice
6 tbsp olive oil
salt and pepper
125g basmati rice
Handful of coriander leaves, chopped
1 lime, zest and juice

1) First toast the the almonds and coriander seeds in a dry frying pan. Put them in a food processor with the coriander leaves, green chilli, garlic clove, lemon juice and oil. Blend to a smooth paste and season with salt and pepper.
2) Put the sea bass in a dish and cover both sides with the paste. Leave for 20 minutes.
3) Put the rice onto boil and with five minutes cooking time to go, put the sea bass under the grill, skin-side up. Remove from the oven after four minutes.It should be just cooked through but if you feel it needs more put it under the grill for a further minute.
4) When the rice is cooked and the water has all reduced away, add the handful of chopped coriander leaves, lime zest and the juice from one half of the lime (set aside the other half). Give the rice a stir and keep on the heat for around 30 seconds.
5) Now divide the rice between two plates and lay the sea bass fillets on top. Cut the remaining half of lime in two and squeeze over the fish. Serve with any steamed green vegetable. I used broccoli because I like it!

Sea Bass is a lovely fish and I wanted to be able to taste it without overpowering it with spice. So I only used one teaspoon of coriander seeds and a very mild chilli. I was very pleased with the results. Coriander can divide opinion but I love its pungent aroma and its citrusy overtones go so well with fish. The green chilli added a tiny kick and the almonds and coriander seeds a pleasing crunchy texture. Obviously it is quite healthy but it is just so green that it looks like it is going to do you good. Something I needed after a curry at Bawarchi on Monday and sausages with (huge) potato cakes at the Quays on Tuesday.