Sea Bass with pan-roasted peppers, sticky aubergines & Jewelled Rice

Recipe of the Week

Seasonal Produce: Aubergine & Turmeric
Sea Bass Cooked with Coconut, Turmeric, Lime, Chilli & Coriander

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Ingredients

Sea Bass

  • 50g fresh coconut, finely grated
  • Zest of 1 lime
  • 1 small bunch of coriander
  • 1 long chilli
  • 1 clove of garlic
  • 7cm fresh turmeric, grated
  • 2 fillets of sea bass

Pan-Roasted Peppers

  • 1tbsp cumin seeds
  • 4 peppers – preferably a mixture of red, yellow and orange, cut into 8mm thick strips
  • 1tsp ground cinnamon
  • 2tbsp red harissa
  • 3tbsp clear honey
  • 1tbsp red wine vinegar
  • 1/2 small bunch of parsley

Aubergine

  • 2 large aubergines, cut into 2cm thick full moons
  • 2tbsp rose harissa
  • 3-4tbsp clear honey
  • 2tsp sesame seeds
  • 1/2 small bunch coriander

Jewelled Rice

  • 300g wild rice & brown basmati
  • 400g can lentils
  • 300g mixed olives, pitted and halved
  • 1 bunch spring onions
  • 150g dried apricots
  • 1 bunch fresh coriander
  • 1 bunch fresh parsley
  • 2tbsp ground coriander
  • 100g toasted flaked almonds
  • 2 tsp sumac
  • Juice 1 lemon
  • 4tbsp clear honey
  • Drizzle olive oil
Method

For the sea bass, mix together all of the ingredients except the sea bass together with a bit of olive oil, and spread on delicately on top of the sea bass. Individually wrap the fillets in aluminium foil, crimping the tops delicately to form sealed parcels. When ready, put the parcels in the oven at 180C and cook for 10-12 minutes.

Pan-Roasted Peppers – dry roast the cumin seeds for about 1 minute until they become fragrant and start to brown. Then add a glug of olive oil and the peppers, and cook for about 10 minutes until they have softened and browned slightly.

Add the cinnamon, Harissa and honey, and stir in whilst seasoning. Finally add the vinegar and allow to coat. Cook for a few minutes before serving.

Aubergines – Heat a saucepan and pour in enough oil to fill up 1cm on the side. Place the aubergine in the saucepan, and allow to cook through, turning regularly. Remove from the heat once they have started to brown well on both sides, and put onto some kitchen roll to allow some of the oil to be released. Use more kitchen roll to wipe any remaining oil from the top of the aubergine also.

Carefully pour the oil out of pan and then return the aubergine, adding the Harissa, honey and seasoning well. Stir until well coated before adding the sesame seeds.

Jewelled Rice – cook the rice according to the packet before draining and rinsing with cold water to remove all the starch. Combine with all other ingredients and mix well before serving.

I’ve nabbed these absolutely beautiful recipes from Sabrina Ghayour’s book, Middle Eastern Food to Savor & Share – and are only a few of the delicious recipes in the book – definitely a book I’d recommend!

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