Spiced stuffed sea bass recipe
Anjali Pathak stuffs sea bass fillets with an aromatic mix of mustard seeds, chilli and curry leaves, finishing the dish with a masala marinade.
Ingredients
- 8 sea bass fillets, skin left on but scales removed
- 2 tbsp Patak's Tikka Masala Paste
- 1 tbsp thick Greek yoghurt
- 2 tbsp vegetable oil
- 0.5 tsp mustard seeds
- 8 curry leaves (optional)
- 1 clove garlic, chopped
- 1 red chilli, deseeded and sliced
- 1 leek, cleaned and finely sliced
- 50 g green beans, shredded
- 50 g carrots, finely sliced
- 0.5 lemon, juice only
- 1 tsp honey
- 1 handful fresh dill
- 1 lime, cut into four
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 8 sea bass fillets, skin left on but scales removed
- 2 tbsp Patak's Tikka Masala Paste
- 1 tbsp thick Greek yoghurt
- 2 tbsp vegetable oil
- 0.5 tsp mustard seeds
- 8 curry leaves (optional)
- 1 clove garlic, chopped
- 1 red chilli, deseeded and sliced
- 1 leek, cleaned and finely sliced
- 1.8 oz green beans, shredded
- 1.8 oz carrots, finely sliced
- 0.5 lemon, juice only
- 1 tsp honey
- 1 handful fresh dill
- 1 lime, cut into four
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 8 sea bass fillets, skin left on but scales removed
- 2 tbsp Patak's Tikka Masala Paste
- 1 tbsp thick Greek yoghurt
- 2 tbsp vegetable oil
- 0.5 tsp mustard seeds
- 8 curry leaves (optional)
- 1 clove garlic, chopped
- 1 red chilli, deseeded and sliced
- 1 leek, cleaned and finely sliced
- 1.8 oz green beans, shredded
- 1.8 oz carrots, finely sliced
- 0.5 lemon, juice only
- 1 tsp honey
- 1 handful fresh dill
- 1 lime, cut into four
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1 cup plain boiled basmati rice
- 1 cup plain boiled basmati rice
- 1 cup plain boiled basmati rice
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 180C/gas mark 4. Carefully make three slits in the skin of the fillets.
- In a bowl mix together half of the Patak's Tikka Masala Paste and yoghurt. Spread all over the skin side of the sea bass.
- In a pan gently heat the vegetable oil and add the mustard seeds and curry leaves (if using). Once they start sizzling, add the garlic and red chilli and sauté for one minute before adding the remaining Patak's Tikka Masala Paste.
- Sprinkle in a little water and stir well. After two minutes add the leeks, green beans and carrots and cook for a few minutes.
- Remove from the heat and squeeze in the lemon juice and honey. Sprinkle over the dill and check the seasoning.
- Stuff the masala in between two sea bass fillets and lay them all on a greased piece of foil.
- Cook uncovered for 15-20 minutes. If the skin starts to burn then loosely cover with foil.
- Serve with plain boiled basmati rice.
More fish dishes:
Sea bass with lemon sauce recipe
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