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    Spiced sea bass with fresh mint chutney

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    Spiced sea bass with fresh mint chutney

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes

    Serves: 4


    2 x 180g packs Waitrose 2 Boneless Sea Bass Fillets1 tsp Cooks’ Ingredients Garam Masala
    2 generous pinches each ground turmeric, ground coriander, ground cumin and ground ginger
    2 tbsp oil
    2 small knobs of butter
    Brown basmati rice, tenderstem broccoli and lemon wedges to serve

    For the mint chutney
    2 tsp grated fresh ginger
    4 tbsp finely chopped cucumber
    4 tbsp finely chopped mint
    150g tub low fat natural yogurt
    2 tsp sugar



    1. Using a sharp knife, slash the skin of each sea bass fillet three times.

    2. In a small bowl, mix the garam masala with the turmeric, coriander, cumin and ground ginger. Sprinkle both sides of the fish fillets with the spice rub, pressing it in lightly with your hands. Set aside.

    3. In a small serving bowl, mix together the ingredients for the chutney with a pinch of salt.

    4. Heat the oil and the butter in a large, non-stick frying pan. When sizzling and hot, fry the fish fillets, skin side down, for 3 minutes until the skins are crisp (cook in two batches if your pan isn’t big enough for all the fish). Turn the fillets and cook for a further 2-3 minutes until cooked through. Keep warm.

    5. Serve with the mint chutney, brown rice, cooked broccoli (or a green salad), and lemon wedges to squeeze over the fish.


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