Herb-crusted sea bass with toasted coconut and tomato dressing

Name: Herb-crusted sea bass with toasted coconut and tomato dressing
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

www.sainsburysmagazine.co.uk

You can prepare the parcels a few hours ahead. Chill, and add 2 minutes to the cooking time from chilled.

View full recipe on www.sainsburysmagazine.co.uk

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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