Spiced sea bass with fresh mint chutney

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

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.

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

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.

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