Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Sea bass with fennel, lemon & spices
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tsp fennel seed
- 1 tsp cumin seed
- 1 tsp mustard seed
- ½ tsp turmeric
- 2 tsp olive oil
- 1 fennel bulbfinely sliced
- 1 large red chillichopped
- 1 small sea bass(about 300g), gutted and descaled
- 1 lemonfinely sliced, plus wedges to serve (optional)
- small handful corianderleaves picked to serve
Nutrition: per serving
- kcal241low
- fat10g
- saturates1g
- carbs6g
- sugars1g
- fibre4g
- protein32g
- salt0.4glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Mix all the spices together. Brush a large square of foil with the oil, then scatter over the fennel. Sprinkle with a third of the spices, half the chilli and some seasoning. Rub the remaining spices and chilli all over the fish and in the cavity, put the fish on top of the fennel and stuff with the lemon slices.
step 2
Bring the edges of the foil together and scrunch well to seal. Place the parcel on a baking tray and cook for 15 mins. Unwrap, scatter with coriander and serve with lemon wedges, if you like.
