Cajun sea bass with herb dressing and chilli rice
For the chilli rice
- 150g/5oz basmati rice
- 1 tbsp vegetable oil
- 1 fresh red chilli, finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp soy sauce
For the sea bass
For the herb dressing
Preheat the oven to 190C/375F/Gas 5.
For the chilli rice, cook the rice in boiling salted water, according to packet instructions. Drain.
Heat the oil in a frying pan, add the chilli and cook for one minute. Add the rice, parsley and soy sauce and cook for a further minute, then remove from the heat and set aside.
For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. Place in the oven to bake for 7-8 minutes, or until the fish is completely cooked though.
For the dressing, mix the herbs and oil together in a small bowl.
To serve, spoon the chilli rice onto a plate. Place the sea bass on top and drizzle over the dressing.