Tonight’s dinner

Crispy spiced sea bass with dal and kachumber

Serves 4 Ingredients For the fish

3-4 sea bass fillets (depending on size)

1 tsp smoked paprika

1 tsp ground cumin

1 tsp ground turmeric Olive oil, for frying

For the dal

Olive oil, for frying

1 tbsp butter

1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tsp ground turmeric

2 tsp ground cumin

2 tsp ground ginger

1 tsp chilli flakes

250g red lentils

800ml water

For the kachumber

1 cucumber, diced 6 tomatoes, diced

1 red onion, finely diced 1 small bunch coriander, roughly chopped

3 tbsp red wine vinegar

Method

Mix the spices for the fish together and dust the fillets all over. Set aside.

Set a large casserole pan with a lid over a low-medium heat with a good glug of oil and the butter. Fry the onions until soft (about six minutes), then add the garlic and cook for another two minutes. Add the spices, stir well and fry for a minute.

Pour in the lentils and stir to coat in the onions and spices. Pour in the water and bring to a simmer. Put the lid on and simmer for 30 minutes, or until the lentils are cooked and creamy. Add a little more water if you think it’s absorbing too quickly. Add salt to taste.

Meanwhile make the kachumber. Combine all the ingredients in a bowl and set aside. When you’re ready to serve, add a pinch of salt and stir well.

When the dal is nearly ready, set a large frying pan over a medium heat with a splash of oil. Fry the fish in batches for about two minutes on each side, skin side down first. Sprinkle with salt. Serve with rice or rotis.