Sea bass marinated in pickled mustard seeds and turmeric
Item 1 of 1
Peter Joseph serves up a spicy marinated sea bass recipe, playfully presented and perfect for a dinner party. 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.
First published in 2016
Ingredients
Metric
Imperial
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
SAVE RECIPE
Method
1
To begin, pickle the mustard seeds by submerging them in the vinegar overnight
- 1 tsp mustard seeds, broken
- 1 tbsp of malt vinegar
2
The next day, clean the sea bass fillets and pat dry
- 2 sea bass fillets, skin on
3
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
4
Rub the marinade all over the sea bass fillets and set aside for 1 hour
5
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
6
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
7
Serve immediately with plenty of lime wedges
- 1 lime, cut into wedges
First published in 2016
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024