Herb-crusted sea bass with toasted coconut and tomato dressing | Sainsbury`s Magazine

Ingredients

• 1 tbsp rapeseed oil, plus extra to brush
• handful of curry leaves, fresh or dried
• grated zest and juice of 1 lime
• ¼ tsp turmeric
• 2 tsp mustard seeds
• 2 tbsp chopped parsley
• 1 tbsp chopped coriander
• 4 sea bass fillets (2 x 180g packs)
• ½ coconut, shelled and peeled into thin slices using a vegetable peeler, or 50g desiccated coconut flakes
• 3 ripe vine tomatoes, roughly chopped
• 1 garlic clove, peeled
• ½ x 31g pack coriander, roughly chopped
• 1 red bird eye chilli, leave the seeds in for extra heat
• 2 tbsp rapeseed oil