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Sea bass marinated in mustard seed, turmeric and vinegar

Sea bass marinated in pickled mustard seeds and turmeric

  • Starter
  • easy
  • 2
  • 45 minutes, plus overnight pickling and 1 hour marinating time

PT45M

PT1H

1
To begin, pickle the mustard seeds by submerging them in the vinegar overnight
  • 1 tsp mustard seeds, broken
  • 1 tbsp of malt vinegar
2
The next day, clean the sea bass fillets and pat dry
  • 2 sea bass fillets, skin on
3
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
4
Rub the marinade all over the sea bass fillets and set aside for 1 hour
5
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
  • salt
6
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
7
Serve immediately with plenty of lime wedges
  • 1 lime, cut into wedges

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