SEA BASS WITH SPICED PEA AND POTATO CAKES

Updated at: Thu, 17 Aug 2023 00:19:58 GMT

Step 1

Put the kettle on to boil and preheat your grill to maximum.

Step 2

Put the potato in a microwaveable bowl and pour over about 30ml of boiling water from the kettle. Cover with cling film and zap in the microwave for 3 minutes. Leave to rest for 1 minute and zap again for 3 minutes. Add the frozen peas and another 3 minutes.

Step 3

While the potato is in the microwave, lay the sea bass fillets, skin side up, on a baking tray. Season with a little salt and place the cherry tomatoes next to the fish.

Step 4

Slide the tray under the grill and cook for about 7 minutes without turning. The tomatoes should be tender and cooked while still holding their shape, and the fish should be perfectly cooked under the crisp skin. Make sure the fish is done by checking that the flesh has turned from a raw pale colour to cooked bright white, then turn off the grill and leave the fillets to keep warm until you're ready to eat.

Step 5

By now the potato and peas should have finished in the microwave. Drain off any excess water and roughly mash them together.

Step 6

Beat in the plain flour, turmeric, curry powder and egg. Melt the coconut oil in a frying pan over a medium to high heat. Form two large patties with the potato mix and lay them carefully in the hot oil. Fry for about 2 minutes on each side until they are golden brown.

Step 7

Plate up the spuds, carefully remove the sea bass skin and place the fillets on your plate along with the tomatoes, a handful of baby spinach leaves and some fresh lime wedges.

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