45 minutes, plus overnight pickling and 1 hour marinating time
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.
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To begin, pickle the mustard seeds by submerging them in the vinegar overnight
1 tsp mustard seeds, broken
1 tbsp of malt vinegar
The next day, clean the sea bass fillets and pat dry
2 sea bass fillets, skin on
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
Rub the marinade all over the sea bass fillets and set aside for 1 hour
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
20 green beans
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
Serve immediately with plenty of lime wedges
1 lime, cut into wedges
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