Serves: 4

Prep Time: 10 mins

Cooking Time: 10 mins



4 x 150g sea bass filets

Oil and butter to fry


Spice mix

Tbs each – cinnamon, cumin, coriander, smoked paprika

Tsp chilli flakes

Tsp garlic powder

Tsp ginger

Tsp salt


4 chopped sp onions

12 sliced sun dried toms

Tin cooked, drained rinsed green lentils

Tin drained, rinsed chick peas

1 finely diced carrot


200ml veg stock

50g butter

Juice n zest 1 lemon

Handful chopped parsley



    1. Mix a Tbs each of cinnamon, cumin, coriander, smoked paprika, Tsp chilli flakes, Tsp garlic powder, Tsp ginger and a Tsp salt together.
  • Take approx. 1/3 and rub onto 4 x 150g sea bass fillets.
  • Fry the fish 3mins each side in oil, then finish with a knob of butter
  • Gently fry 4 chopped spring onions for 2mins
      1. Then add 12 sliced sundried toms, Tin cooked, drained rinsed green lentils, Tin drained, rinsed chick peas and 1 finely diced carrot.
  • Add the 200ml of vegetable stock and the remaining spice mix, simmer 5-6mins
  • Finish with 50g butter and juice and zest of 1 lemon and and handful of chopped parsley

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