Try this fusion-style dish of a Thai coconut and crayfish sauce ans crisp-skinned sea bass.
Preheat the oven to 180C/350F/gas 4.
For the roast tomatoes, put the tomatoes on a small baking tray, season with sea salt and freshly ground black pepper and drizzle with olive oil. Roast in the oven for 15 minutes.
Meanwhile, for the crushed potatoes, boil the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain well then tip back into the pan and crush lightly with a fork. In a small bowl mix together the olive oil, chives and garlic and season, to taste, with sea salt and freshly ground black pepper. Pour this dressing over the warm potatoes and keep warm.
For the crayfish shell sauce, heat the olive oil in a pan over a medium heat and fry the onion, garlic, coriander seeds, cumin and crayfish shells and claws for five minutes. Stir in the green curry paste and coconut milk and bring to a boil. Simmer for 2-3 minutes then pour through a fine sieve into a clean saucepan.
Add the crayfish tail meat to the coconut sauce, bring back to the boil then reduce the heat and simmer for 3-4 minutes.
For the sea bass, season the fish with salt and freshly ground black pepper. Heat a frying pan over a medium-high heat until hot then add the olive oil. Place the sea bass in the pan, skin-side down, and fry for 2-3 minutes, or until the skin is crisp. Carefully turn the fish over and cook for a further minute or two, or until cooked through.
To serve, spoon the crushed potatoes onto serving plates. Carefully balance a fish fillet on top of the potatoes, skin-side-up, then spoon the crayfish sauce over and around the fish. Add the roast tomatoes.
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