- 4 sea bass fillets (cleaned and skin left on)
- 1 tblsp vegetable oil
- 1 tsp mustard seeds
- 1 red chilli (de-seeded and finely sliced, optional)
- 2 tblsp patak’s tikka masala paste
- 0.50 leek (finely sliced)
- 0.50 fennel bulb (finely sliced)
- 1 tsp honey
- juice of ½ lime
- 1 tblsp thick greek yoghurt
- 0.50 tblsp fresh dill (chopped)
- 1 lime (cut into quarters)
- salt (to taste)
- 2 x 30 cm x 30 cm piece of foil
- Make deep slits in the sea bass fillets on the skin side.
- In a pan heat the vegetable oil and add the mustard seeds.
- Once they start popping add the red chilli and sauté for 1 minute before adding 1 tablespoon of Patak’s Tikka Masala Paste.
- Sprinkle in some water and leave to cook for a few minutes. Add the leeks and fennel and cook for 2 minutes.
- Remove from the heat and squeeze in the lime juice and stir in the honey. Check the seasoning and adjust the salt if necessary.
- In a bowl mix together the yoghurt, dill and remaining Patak’s Tikka Masala Paste. Rub the outside of each sea bass fillet with the marinade, ensuring you the rub the marinade into the slits.
- Lay a fillet on each piece of foil. Top with the vegetable masala.
- Place another fillet on top and wrap up the parcel. Place in a preheated oven 180°C (350°F/gas 4) for 20 minutes. Remove from the oven and garnish with a wedge of lime.
- Serve with raita with radish and mint and aromatic basmati rice. Anjali will have this but won’t be demoing it.
Anjali’s Tip: This recipe works fantastically when using a large whole salmon. Just increase the cooking time. It looks fabulous when entertaining for family or friends.