Tandoori sea bass
Recipe by Calvin Atkinson
1tsp caraway seeds
1 tsp fennel seeds
1 tsp chilli powder
1 tsp garam masala
1 tbsp Tandoori Masala
3 cm piece of ginger
2 cloves of garlic
50 g fat free yoghurt
1 tsp salt
1 tsp white pepper
a few sprigs of coriander finely chopped
2 sea bass fillets
olive oil
for yoghurt dressing
100g fat free yoghurt
1 tbsp dried mint
the zest and juice of 1 lime
sea salt
Naan Bred to serve
Prep. Time → 30 min
Cook Time → 7 min
1. Start by creating a marinade by placing the caraway seeds, fennel seed, chilli powder, garam masala, tandoori masala, ginger, garlic, yoghurt, salt and pepper in a food processor and blitz into a coarse paste then mix in the chopped coriander
2. Cover the sea bass fillets in the tandoori paste and leave to marinade for 30 minutes to an hour
3. Meanwhile make your yoghurt dressing by combining the yoghurt, mint , lime zest and juice and sea salt to your taste in a bowl and leave in the fridge until ready
4. Shake off the excess marinade and place a pan on a medium heat with olive oil and cook the sea bass skin side down for 6-7 minutes to get a brilliant crispy skin
5. Flip over the bass fillets and cook the flesh side for only 10-20 seconds trust me with the amount of marinade and the time you’ve been cooking the skin it’ll be perfectly cooked in that amount of time
6. Place the bass fillets on individual plates and serve immediately with a bit Naan bread and a dollop of yoghurt dressing
starters, chilli, india, indian, tandoori, yoghurt, sea bass, naan, curry, fish January 23, 2014 09:48
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