Steamed sea bass fillets with a comforting pilaf makes this a healthy and filling supper.
1 red onion, chopped
4 garlic cloves
handful chopped fresh coriander
handful chopped fresh flat leaf parsley
1 tsp sea salt
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp chilli flakes
1 tbsp turmeric
1 tsp paprika
1 tsp smoked paprika
175ml/6fl oz extra virgin olive oil
2 lemons, juice only
2 tbsp honey
4 x 150g/5½oz sea bass fillets
50ml/2fl oz vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp cumin seeds, toasted, ground
2 tsp coriander seeds, toasted, ground
1 cinnamon stick
1 tsp ground turmeric
10 cardamom pods
salt and freshly ground black pepper
225g/8oz basmati rice, soaked in cold water for 20 minutes
200g/7oz broad beans
400ml/14fl oz vegetable stock
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.
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.
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.
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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