Sea bass with tarka dhal, coriander salad and buttered kale

Name: Sea bass with tarka dhal, coriander salad and buttered kale
Total time: 1 h
Ingredients: 2 sea bass fillets, each cut in half to give 4 portions; 1 tsp olive oil; 1 knob of butter; lemon juice; salt; freshly ground black pepper; 600g of yellow lentils; 150g of large ripe tomato; 5g of cumin seeds; 3g of coriander seeds; 5g of curry powder; 1 pinch of turmeric; 1 pinch of ground ginger; 5g of salt; 150g of onion, finely chopped; 25g of garlic, finely grated; 10g of finely grated ginger; 10g of red chillies, deseeded and finely chopped; 800ml of hot water; 40g of butter; 150g of cherry tomatoes, quartered; 15g of fresh coriander, chopped; olive oil; salt; freshly ground black pepper; 1 bunch of micro coriander shoots; 1 tomato; 1 red onion, thinly sliced; 1/4 cucumber, deseeded and thinly sliced; olive oil

by Dominic Chapman

Item 1 of 1

Main
medium
4
60 minutes

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Dominic Chapman pairs the delicate flavour of sea bass with the punch of Indian spices with his tarka dhal recipe. An aromatic mixture of soft yellow lentils cooked slowly with toasted spices including cumin, coriander and ginger, the dhal is finished with fresh cherry tomatoes and coriander for balance.

First published in 2016

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