Spiced pan-fried sea bass with saag aloo chickpea rice and raita

How to make Spiced pan-fried sea bass with saag aloo chickpea rice and raita

1. In a dish, rub the seabass fillets with ½ tbsp oil. Add the turmeric and chilli powder and toss to coat. Set aside to marinate.

2. Next make the raita. Halve the cucumber lengthways and deseed with a teaspoon – discard the seeds. Finely dice and add to a bowl with the yogurt, cumin and green chilli to taste, if using. Season with salt to taste.

3. Heat the remaining oil in a non-stick large sauté/frying pan over a low-medium heat. Add the garlic and ginger and stir-fry for 2-3 minutes until softened and fragrant -don’t allow to burn. Stir through the rice and chickpeas, add a splash of water and cover with a lid. Cook over a low heat for 2 minutes, stirring with a fork occasionally.

4. Add the sugarsnaps, cover with a lid a steam for a further 1-2 minutes until tender. Fork through the mint and season.

5. Meanwhile, heat another non-stick frying pan to a high heat. When hot, add the seabass fillets skin-side down and fry for 2-3 minutes until the skin is crispy, season with a little salt and flip over for the final 30 seconds-1 minute to finish cooking.

6. Serve the Saag Aloo chickpea rice with the pan-fried seabass and raita.

7. Vegetarian variation – Marinate cauliflower florets instead of seabass and roast in a hot oven ( 220C/gas 7) for about 15mins until tender and charred at the edges.