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Sea bass with chermoula and broad bean pilaf

Steamed sea bass fillets with a comforting pilaf makes this a healthy and filling supper.

Ingredients

For the chermoula
For the pilaf

Preparation method

  1. For the chermoula paste, blend the onion, garlic, herbs and spices in a food processor until smooth. While the motor is running, add the oil and then the lemon juice, in a steady stream, until well combined.

  2. Spread the chermoula paste and honey over the sea bass. Place the fish onto a shallow plate. Set up a steamer or put a rack into a wok or deep pan. Fill it with 5cm/2in of water and bring to the boil over a high heat. Put the plate of fish on the rack, cover tightly and steam and steam for 4-5 minutes, or until the fish is cooked.

  3. Meanwhile for the pilaf, heat the oil in a frying pan and fry the onion and garlic gently for 6-8 minutes, or until soft. Add the spices and seasoning and cook for a further three minutes. Add the soaked rice, broad beans and vegetable stock. Cover and cook on a low heat for 12-15 minutes, or until the rice is cooked. Once the rice is cooked stir in the butter.

  4. To serve, spoon the pilaf onto a plate. Place a fish fillet on top and soon on any remaining chermoula paste.

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