Spiced pan-fried sea bass with saag aloo chickpea rice and raita
Enjoy a delightful fusion of flavors with our Spiced Pan-Fried Sea Bass served alongside aromatic Saag Aloo Rice, wholesome chickpeas and cooling Raita. This exquisite dish combines succulent, spiced sea bass with a medley of vibrant, savory accompaniments, creating a perfect balance for a satisfying meal.
- 16 - 30 Minutes
- Medium
- 2 people
Method
Ingredients
Ingredients
- 1 x 250g pouch Tilda Saag aloo rice
- 1 ½ tbsp olive oil
- 2 x seabass fillets
- ¼ ground turmeric
- ¼ tsp medium/hot chilli powder, according to preference
- ¼ cucumber, peeled if desired (for nutrition 80g)
- 100g Greek yogurt
- ¼ tsp ground cumin
- ½ green chilli, optional, deseeded and finely chopped
- 2 cloves garlic, crushed
- 25g piece root ginger, peeled and finely chopped
- 1 x 400g tin chickpeas, drained and rinsed
- 160g pack sugarsnap peas
- ½ 25g pack fresh mint, leaves picked and chopped
How to make Spiced pan-fried sea bass with saag aloo chickpea rice and raita
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In a dish, rub the seabass fillets with ½ tbsp oil. Add the turmeric and chilli powder and toss to coat. Set aside to marinate.
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Next make the raita. Halve the cucumber lengthways and deseed with a teaspoon – discard the seeds. Finely dice and add to a bowl with the yogurt, cumin and green chilli to taste, if using. Season with salt to taste.
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Heat the remaining oil in a non-stick large sauté/frying pan over a low-medium heat. Add the garlic and ginger and stir-fry for 2-3 minutes until softened and fragrant -don’t allow to burn. Stir through the rice and chickpeas, add a splash of water and cover with a lid. Cook over a low heat for 2 minutes, stirring with a fork occasionally.
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Add the sugarsnaps, cover with a lid a steam for a further 1-2 minutes until tender. Fork through the mint and season.
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Meanwhile, heat another non-stick frying pan to a high heat. When hot, add the seabass fillets skin-side down and fry for 2-3 minutes until the skin is crispy, season with a little salt and flip over for the final 30 seconds-1 minute to finish cooking.
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Serve the Saag Aloo chickpea rice with the pan-fried seabass and raita.
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Vegetarian variation – Marinate cauliflower florets instead of seabass and roast in a hot oven ( 220C/gas 7) for about 15mins until tender and charred at the edges.
Quick tips
Short of time? Pick up ready-made raita instead.
