Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 220°C/200°C fan. Thoroughly wash the potatoes. Chop them into bite-size pieces. Cook them in a pot of salted boiling water for 15 min or until tender. Once cooked, drain and leave them to steam dry in a colander.
2 Make oil
Meanwhile, finely chop the springonion. Heat a pan over a medium heat with a generous drizzle of oil. Once hot, add the corianderseeds, cuminseeds and chilli flakes(spicy!). Fry for 1-2 min.
3 Bake potaoes
Place the drained potatoes on a baking tray and crush them with a fork. Season with salt. Bake in the oven for 15 min. After 15 min, pour the oil over the potatoes, sprinkle with the springonions, toss and bake for 5-10 min further or until crisp. Once crisp, remove the tray from the oven, squeeze the lime juice over and tumble with the freshcoriander leaves.
4 Boil green beans
Meanwhile, trim the green beans and cook them in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Fry sea bass
Pat the seabass dry and season on both sides with the curry powder and a pinch of salt. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1 min further.
Serve the seabass over the gunpowder potatoes with the greenbeans and a dollop of yogurt to the side.