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Pan-fried sea bass with fresh coconut relish
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180g pack Waitrose 2 Boneless Sea Bass Fillets
30g coconut chunks
2 shallots, halved
5g fresh coriander, roughly torn
2cm length green chilli, chopped
2 tsp essential Waitrose Pure Clear Honey
2 tsp lime juice, plus wedges to serve
2 tsp wok oil or vegetable oil
115g pack baby spinach
1. Pat the fish dry on kitchen paper and score the skin several times with a sharp knife. Put the coconut chunks in a small food processor and blitz briefly to break them up. Add the shallots, coriander and chilli and blend until the mixture is very finely ground. Stir in 1 tsp of the honey and 1 tsp of the lime juice and transfer to a small serving dish.
2. Heat the oil in a frying pan. Fry the fillets, skin-side down for 2-3 minutes. Turn and cook for a further 1-2 minutes or until the fish is opaque and just cooked.
3. Put the spinach in a saucepan, add 2 tsp water and heat gently until the spinach has wilted. Drizzle with the remaining honey and lime juice and transfer to serving plates. Place the fish on top and serve with the coconut relish and lime wedges if liked.
Typical values per serving:
1 of your 5 a day Gluten free
This recipe was first published in August 2018.