This is a wonderfully easy and incredibly tasty dish that is very quick to put together. Perfect if you are entertaining and do not want to be slaving in the kitchen as you can prep the spice rub and salad beforehand. Cooking time is under 10 minutes after that so you will have plenty of time to be popping the corks for dinner.
The plum tomato and toasted walnut salad works perfectly in tandem with this dish but you can substitute for a rice accompaniment if you like.
I would encourage you to try the spice blend as written below but after that feel free to adapt as you like to fit your own tastes. You can also use our sambal hijau as an alternative, adding only the walnut oil and lemon juice to 2 tablespoons of hijau.
Ingredients - for 4
4x 150g Sea bass fillets (alternative fish - bream, red snapper, John Dory. tilapia)
3 tablespoon walnut oil or olive oil
4 tablespoon chopped fresh coriander
2 garlic cloves, minced
1 teaspoon coriander seeds, crushed
1 teaspoon cumin seeds, crushed
1 tablespoon lemon juice
1 small green chilli finely chopped
8-10 plum tomatoes, halved then quartered
1 tablespoon chopped coriander leaves
1 1/2 teaspoons walnut or olive oil
2 to 3 tablespoons walnuts, toasted in a frying pan and then finely chopped
sea salt and freshly ground pepper
Combine all of the ingredients for the spice rub and season with sea salt. Line a baking tray with foil and put the fish on skin side down. Brush the spice rub evenly over the fillets. If required you can chill for up to 2 hours but no longer!
When ready to cook, place the fish under a hot grill for 6 to 8 minutes, until cooked through. Remove from the heat and keep warm.
Whilst the fish is cooking, combine all of the ingredients for the tomato salad then divide between 4 plates. Serve the fish alongside the salad with a lemon wedge.
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