Indian-Spiced Seabass with Coconut-Braised Lentils

Name: Indian-Spiced Seabass with Coconut-Braised Lentils
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 Seabass fillets; 1/2 Lime juice; 3/4 tsp Ground cumin; 3/4 tsp Ground coriander; 1/2 tsp Turmeric; 1/2 tsp Kashmiri chilli powder; 1/4 tsp Garam masala; 1 pinch Salt; 1 tbsp Neutral oil; 2 x 400g tins Cooked lentils; 1 small Red onion; 2 cloves Garlic; 1 inch piece Fresh ginger; 1 Green chilli; 1 tsp Cumin seeds; 1/2 tsp Mustard seeds; 1/2 tsp Turmeric; 1 tsp Ground coriander; 1 tsp Garam masala; 1 Tomato; 200 ml Coconut milk; 1/2 Lime juice; Salt; Sugar; 1 tbsp Ghee; 1 handful Fresh coriander

You often find fish served as these tiny, dainty morsels on a plate that wouldn’t fill a hamster. But this is the kind of meal I make when I’m actually looking for a burst of omega-3. You get all the goodness of a beautiful piece of fish, the satisfaction of crispy sea bass skin, and the depth and heartiness of warm, spiced lentils underneath. Nutritious, comforting, and genuinely filling.

Prep

15m

Cook

17m

Total

32m

Ingredients

Method

Turn cooking mode on

Step 1

Mix the lime juice, ground spices, and salt into a paste and rub it over the seabass fillets, focusing on the flesh side. Let them sit to marinate for at least 15 minutes while you prepare the lentils.

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For

For the seabass:

Seabass fillets, skin on

1/2

Lime juice

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Indian-Spiced Seabass with Coconut-Braised Lentils

You often find fish served as these tiny, dainty morsels on a plate that wouldn’t fill a hamster. But this is the kind of meal I make when I’m actually looking for a burst of omega-3. You get all the goodness of a beautiful piece of fish, the satisfaction of crispy sea bass skin, and the depth and heartiness of warm, spiced lentils underneath. Nutritious, comforting, and genuinely filling.

Prep

15m

Cook

17m

Total

32m

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

For the seabass:

Seabass fillets, skin on

1/2

Lime juice

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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