Sea bass with tarka dhal, coriander salad and buttered kale

4
60 minutes

Ingredients

Sea bass

  • 2 sea bass fillets, each cut in half to give 4 portions
  • 1 tsp olive oil
  • 1 knob of butter
  • lemon juice
  • salt
  • freshly ground black pepper

Tarka dhal

  • 600g of yellow lentils
  • 150g of large ripe tomato
  • 5g of cumin seeds
  • 3g of coriander seeds
  • 5g of curry powder
  • 1 pinch of turmeric
  • 1 pinch of ground ginger
  • 5g of salt
  • 150g of onion, finely chopped
  • 25g of garlic, finely grated
  • 10g of finely grated ginger
  • 10g of red chillies, deseeded and finely chopped
  • 800ml of hot water
  • 40g of butter
  • 150g of cherry tomatoes, quartered
  • 15g of fresh coriander, chopped
  • olive oil
  • salt
  • freshly ground black pepper

Coriander salad

  • 1 bunch of micro coriander shoots
  • 1 tomato
  • 1 red onion, thinly sliced
  • 1/4 cucumber, deseeded and thinly sliced
  • olive oil
  • lemon juice

Buttered kale

  • 400g of kale
  • 50g of butter
  • salt
  • freshly ground black pepper

Method

1
Before starting, soak the yellow lentils for the tarka dhal in cold water for 30 minutes
  • 600g of yellow lentils
2
Meanwhile, blanch the large tomatoes in boiling water for a few seconds then drain and cool. Peel and discard the skins then dice the flesh and set aside
  • 150g of large ripe tomato
3
Add a dash of olive oil to a pan set over a medium heat. When hot, add the cumin and coriander seeds and fry until lightly browned and aromatic
  • olive oil
  • 5g of cumin seeds
  • 3g of coriander seeds
4
Add the rest of the dry spices and salt to the pan and cook out for 2 minutes – if it looks like the spices might start to catch and burn, add a splash of water to loosen
  • 5g of curry powder
  • 1 pinch of turmeric
  • 1 pinch of ground ginger
  • 5g of salt
5
Stir in the reserved diced tomatoes along with the chopped onion, garlic, ginger and chilli. Cook for another 5 minutes to create a thick sauce, again adding a splash of water if needed to prevent it catching
  • 150g of onion, finely chopped
  • 25g of garlic, finely grated
  • 10g of finely grated ginger
  • 10g of red chillies, deseeded and finely chopped
6
Drain the soaked lentils and add to the pan. Cook for 2–3 minutes, stirring constantly so that they are evenly coated in the spiced mixture
7
Add 300ml of the hot water, stirring in until fully absorbed by the lentils. Keep adding the wtaer, a ladle at a time, as if making a risotto. Once all the water has been absorbed, the lentils should be soft with a smooth consistency
  • 800ml of hot water
8
Mix in the butter to give a silky finish and adjust the seasoning to taste. Keep warm while preparing the fish and salads
  • 40g of butter
  • salt
  • freshly ground black pepper
9
For the salad, blanch the tomato in boiling water then cool and peel. Remove the seeds then cut into thin slices
  • 1 tomato
10
Toss together with the red onion and cucumber slices and a good splash of olive oil and lemon juice to dress, before mixing in the coriander shoots
  • 1 red onion, thinly sliced
  • 1/4 cucumber, deseeded and thinly sliced
  • olive oil
  • lemon juice
  • 1 bunch of micro coriander shoots
11
To cook the sea bass, add a drizzle of oil to a non-stick frying pan and place over a medium heat. Place the fillet portions skin-side down in the pan and cook for 2–3 minutes until the skin is crisp and golden
  • 1 tsp olive oil
  • 2 sea bass fillets, each cut in half to give 4 portions
12
Flip the sea bass over carefully then add a knob of butter to the pan and baste the fish as it melts. Remove from the pan and season with a squeeze of lemon juice, salt and pepper. Allow to rest for a few minutes before serving
  • 1 knob of butter
  • lemon juice
  • salt
  • freshly ground black pepper
13
Blanch the kale in boiling water for 1 minute. Drain and toss with the butter and a little seasoning to coat, squeezing out any excess liquid before serving
  • 400g of kale
  • 50g of butter
  • salt
  • freshly ground black pepper
14
Mix the quartered cherry tomatoes and chopped coriander through the warm dhal then divide between serving plates. Add a mound of the buttery kale and top with the sea bass. Garnish with the coriander salad and a drizzle of olive oil to serve
  • 150g of cherry tomatoes, quartered
  • 15g of fresh coriander, chopped