sea bass with spinach dhal
Preparation time 5 minutes, Cooking time 30 minutes
1½ tablespoons olive oil
1 onion, finely diced
2 garlic cloves, finely chopped
1 green chilli, deseeded and finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 teaspoons garam masala
200 g (7 oz) red lentils
400 g (13 oz) can chopped tomatoes
600 ml (1 pint) gluten-free vegetable stock
4 sea bass fillets, about 150 g (5 oz) each
225 g (7½ oz) spinach
handful of coriander leaves, chopped
salt and pepper
1 tablespoon toasted flaked almonds, to garnish
Heat 1 tablespoon of the oil in a pan, add the onion and fry for 5 minutes until soft. Stir in the garlic and chilli and cook for a further 1 minute. Add the seeds and garam masala and continue to cook for 2 minutes.
Stir in the lentils, tomatoes and stock and bring to the boil. Reduce the heat and simmer for 20 minutes.
Meanwhile, heat the remaining oil in a separate large frying pan and cook the sea bass for 3–4 minutes on each side until cooked through.
Stir the spinach and chopped coriander through the lentils until just starting to wilt, then season. Divide the dhal between 4 plates and top each one with a sea bass fillet. Serve sprinkled with toasted flaked almonds.
For grilled sea bass with garlicky spinach, cook 4 x 150 g (5 oz) sea bass fillets under a preheated hot grill for 3–4 minutes on each side until cooked through. Meanwhile, place 750 g (1¾ lb) spinach in a saucepan and pour over a little boiling water, cover and cook for 1–2 minutes until the leaves start to wilt, then drain.
Heat 1 tablespoon olive oil in a large frying pan and cook 3 tablespoons pine nuts and 2 chopped garlic cloves for 2–3 minutes, then stir in the wilted spinach. Divide between 4 plates and top with the sea bass fillets. Calories per serving 301
|sea bass with spinach dhal|