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 Prep cauliflower
Preheat the oven to 220°C/200°C fan. Separate the cauliflower into bite-size florets. Cook the cauliflower in a pot of salted boiling water for 5 min. Once cooked, drain and leave to briefly steam dry in a colander. Place the drained cauliflower on a baking tray. Season with salt. Bake for 15 min.
Meanwhile, in a bowl, mix together half of the yogurt, the tandoorimasala(spicy!), smokedpaprika, gingergarlicpaste, half of the lemon juice and a vey generous pinch of salt. Add the seabass and turn until coated. Refrigerate until step 5. Finely chop the spring onion. Trim the greenbeans.
3 Bake cauliflower
Once the cauliflower florets have been baking for 15 min, lightly crush them with a fork. Add the corianderseeds, cuminseeds, chilli flakes(spicy!) and a generous drizzle of oil. Sprinkle with the springonions, toss and bake for 5-10 min further or until crisp.
4 Boil green beans
Meanwhile, cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked.
5 Fry seabass
Heat a large non-stick pan over a medium heat with a drizzle of oil. Once hot, add the coated seabass, skin-side down and fry for 4 min. Flip and cook for 1 min further.
Tip!You can tell when white fish is cooked by checking if the flesh flakes easily.
Once crisp, remove the cauliflower from the oven, squeeze half of the lemon juice over and tumble with the freshcoriander leaves. Serve the tandooriseabass alongside the gunpowder cauliflower and greenbeans. Serve the remaining yogurt alongside.