Sea Bass with a Tahini Sauce, Carrot and Onion Seed Salad, and Saffron Rice
PREPARATION TIME 45 minutes COOKING TIME 35 minutes SERVES 4
• 4 sea bass fillets, skin on • 1 tsp olive oil • 1 tsp ground cumin • 1⁄4 tsp cinnamon • sea salt and black pepper FOR THE SALAD • 4 tbsp vegetable oil • 250g onions, finely sliced • carrots, finely grated • salt • juice of 1⁄2 lemon • 1⁄2 tbsp mustard seeds (optional) and nigella seeds FOR THE TAHINI SAUCE • 1tsp salt • 1 garlic clove • 100ml tahini • juice of 1 lemon • 2 tbsp chopped parsley FOR THE SAFFRON RICE • pinch of saffron theads • 400ml hot chicken stock • 25g butter • 50g whole blanched almonds • 200g basmati rice • 1 tsp baharat spice • 50g raisins
1. Fry the onions in half the oil. Put the carrots in a bowl with the salt and lemon juice. Fry the seeds in the remaining oil then tip over the salad. To make the sauce, put the salt into a mortar and pound with the garlic. Add to the tahini, 75ml of warm water, parsley, lemon juice and whisk. 2. Put the saffron in the stock. Melt half the butter and fry the almonds. Add the remaining butter, rice, raisins and spice, then stir. Pour in the stock and bring to the boil. Reduce the heat. Cook for about 15 mins. Stir in the fried almonds. 3. Rub the spices over the seabass and season well. Heat the olive oil in a pan and slide the fish in, skin-side up. After 3 mins, turn the fillets over and cook on the other side for another 3 mins. To serve, spoon the fish on top of the rice, top with salad and drizzle the sauce over.