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Spiced roasted tomatoes with sea bass & lime
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1kg cherry tomatoes, halved
6 cloves garlic, sliced
1 tbsp sunflower oil
20 curry leaves (fresh or dry)
1½ tsp Bart Roasted Malabar Masala
1 tsp ground coriander
3/4 tsp fennel seeds
240g brown basmati rice
4 tbsp reduced fat coconut milk
2 x 180g packs 2 boneless sea bass fillets
28g pack Cooks’ Ingredients Coriander, chopped
1 lime, zest
1. Preheat the oven to 180ºC, gas mark 4. Put the tomatoes in a large roasting tin and toss with the garlic, oil, curry leaves, masala spice mix and the coriander and fennel seeds. Season. Roast for 25-30 minutes, stirring from time to time, until the tomatoes are burnished and looking juicy.
2. About 10 minutes after the tomatoes go into the oven, start cooking the rice, boiling in salted, boiling water for 20-25 minutes until tender.
3. Stir the coconut milk into the tomatoes and tuck in the fish fillets. Season and roast for about 8 minutes, or until the fish is opaque and cooked through. Serve the tomatoes and fish with the rice, scattered with the coriander and lime zest.
Cook’s tip Swap the sea bass for any other firm white fish, tuna or salmon, if you like. This recipe would also taste good with a quick-cook cut of chicken, pork, turkey or lamb – thin escalopes or steaks would be ideal. Just adjust the cooking time accordingly, until cooked throughout.
Typical values per serving:
gluten free/1 of your 5 a day/high in omega 3