Grilled Stone Bass with Yellow Tomato Chutney Recipe - Great British Chefs

Ingredients

• 4 stone bass fillets, about 100g each, skin on
• olive oil
• 1/2 tsp fennel seeds
• 1/2 tsp ginger, finely chopped
• 2 garlic cloves, whole
• 2 green chillies, whole
• 10 curry leaves
• 1/2 yellow pepper, sliced
• 150g of yellow cherry tomatoes
• 1/4 tsp turmeric
• 2 sprigs of fresh coriander, roughly chopped
• 1 tbsp of lime juice
• salt to taste
• 6 asparagus spears
• iced water, for cooling asparagus
• 4 red cherry tomatoes, cut into quarters
• 1 handful of wild rocket
• 1 pinch of freshly ground black pepper
• 2 limes
• 1 pinch of chaat masala
• coriander cress, for garnish