Sea bass in coconut cream
Today I'm sharing a vibrant fish dish which combines the tropical taste of coconut and colourful vegetables. All served in one pot, it makes for a healthy and colourful supper.
Ingredients
Metric
Imperial
Sea bass in coconut cream
- 500g of sea bass fillet
- 1 lime, juiced
- 1 red onion, thinly sliced
- 1 garlic clove, crushed
- 2 tomatoes, peeled, cut into rounds
- 2 tomatoes, cut into wedges
- 300ml of coconut cream
- 60g of okra, halved lengthways
- 60g of parsnip, cut into 1cm rounds
- 60g of pumpkin, peeled and cut into 1cm pieces
- 60g of sweet potato, cut into 1cm dice
- 1 handful of chopped coriander
- 2 sprigs of thyme
- 2 red chillies, 1 sliced, 1 left whole
- salt
- black pepper
SAVE RECIPE
Method
1
Wash, pat dry and season the sea bass with rock salt, black pepper, coriander, garlic and lime. Marinade for 30 minutes in the fridge. Preheat the oven to 240°C/gas mark 9
2
Meanwhile cook the parsnip, the sweet potato and the pumpkin in salted water for 3 minutes, drain and reserve
3
Pat-dry the fish fillets again, scrape off the rock salt and discard any of the marinade
4
In a skillet, heat the olive oil and butter amd fry each fillet of fish skin-side down until crisp. Reserve
5
In a medium-large heatproof dish, line the bottom with tomato slices, chilli, chopped coriander and coconut cream. Top the layers of tomatoes with slices of fish next to each other
6
Place the cooked vegetables, okra and slices of onion around the fish. Sprinkle with the rest of the olive oil
7
Place in the oven for about 10–15 minutes to finish off cooking the fish. Keep an eye on the fish making sure it doesn't dry out. Take out the oven and let it rest for a couple of minutes
8
Top with coriander and sprig of thyme. Serve immediately
First published in 2015
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