How To Prepare Sea Bass With Vegetables In Coconut Cream Sauce?

Product(s):
Ocean Catch Holland Seabass Fillets Boneless and Skin-On

Preparation Time: 15 mins Cooking Time: 60 mins Serving: 2

Ingredients:

• 500g of sea bass fillet
• 1 lime, juiced
• 1 red onion, thinly sliced
• 1 garlic clove, crushed
• 2 tomatoes, peeled, cut into rounds
• 2 tomatoes, cut into wedges
• 300ml of coconut cream
• 60g of okra, halved lengthways
• 60g of parsnip, cut into 1cm rounds
• 60g of pumpkin, peeled and cut into 1cm pieces
• 60g of sweet potato, cut into 1cm dice
• 1 handful of chopped coriander
• 2 sprigs of thyme
• 2 red chilli, 1 sliced, 1 left whole
• salt & black pepper

Instructions:

1. Wash, dry & season the sea bass with rock salt, black pepper, coriander, garlic & lime. Marinade for at least 30 minutes in the fridge. Preheat the oven to 240°C/gas mark 9.
2. Cook the parsnip, the sweet potato and the pumpkin in salted water for 3 minutes, drain and keep.
3. Pat-dry the fish fillets, remove any rock salt & marinade bits.
4. In a frying pan, heat the olive oil and butter fry each fillet of fish skin-side down till crisp.
5. In a medium-large heatproof dish, line the bottom with tomato slices, chilli, chopped coriander & coconut cream. Layers the slices of fish on top of the tomato's.
6. Place the cooked vegetables, okra & slices of onion around the fish. Sprinkle with olive oil.
7. Place in the oven for about 10–15 minutes to finish off cooking the fish. Making sure the fish doesn't dry out. Take out the oven and let it rest for a couple of minutes.
8. Top with coriander and sprig of thyme. Serve immediately.