Sea bass in tomato sauce with pap | Tesco Real Food
Celebrate Black History Month with this fragrant sea bass recipe originating from Zimbabwe, where the delicate white fish can absorb the big flavours from the sauce. Find more Sea Bass recipes at...
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Ingredients
- 100g fine cornmeal
- 1 x 255g pack butterflied sea bass (or 4 x boneless sea bass fillets)
- 1½ tbsp plain flour
- 1 tbsp all purpose seasoning
- 4 tbsp vegetable oil
- 1 small onion, finely chopped
- 1 red pepper, roughly chopped
- 2 garlic cloves, crushed
- 400g tin Italian chopped tomatoes
- ½ vegetable stock pot or cube, made up to 200ml
- ¼ x 30g pack coriander, roughly chopped (about 2 tbsp chopped)
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