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Peter Joseph's sea bass with pickled mustard seeds and green beans
Serves 2 as a light main or 4 as a starter (Start 1 day before serving) Starters and mains
Ingredients
- 2tsp yellow mustard seeds, lightly crushed
- 2tbsp malt vinegar
- 2tbsp vegetable oil, plus extra, for frying
- 2tsp ground turmeric
- 4 garlic cloves, finely chopped
- 4 sea bass fillets
- 200g green beans
- 1 lime, cut into wedges
Method
Pickle the mustard seeds by submerging them in the malt vinegar and leaving overnight in the fridge.
The next day, mix the oil, turmeric and garlic together, then add the pickled mustard seeds and a pinch of salt. Rub the mixture all over the sea bass fillets and set aside to marinate in the fridge for 1 hour.
While the sea bass marinates, blanch the green beans in salted boiling water for 2 minutes. Drain, then refresh in iced water and trim to size so they are slightly longer than the width of the fillets.
Put the sea bass fillets skin side down, place the beans on one half and fold the fish over to cover them. Heat a non-stick frying pan over a high heat with a dash of oil, then add the fillets and fry for a few minutes until golden on the underside. Carefully turn over and repeat on the other side until golden and cooked through. Serve with a squeeze of lime.
This recipe featured in the March/April 2021 issue of Food and Travel. To subscribe, click here.
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