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Forget shop-bought and make a homemade tahini dressing. Creamy and tangy, it will bring salads to life. It will keep chilled for up to five days
Crispy sea bass with brown butter pilaf, seedy gremolata & slaw
Serves 4
Easy
Prep:
Cook:
Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw
Skip to ingredients
- 3 tbsp cornflour
- ½ tsp cayenne pepper(optional)
- 1 tsp garlic granules
- 50ml sunflower oil
- 4 sea bass fillets
- 600g brown butter pilaf(see recipe below)
- 350g cabbage & corn slaw(see recipe below)
- 100ml tahini dressing(see recipe below)
- 4 tbsp seedy gremolata(see recipe below)
Nutrition: Per serving
- kcal779
- fat41g
- saturates9g
- carbs67g
- sugars7g
- fibre5g
- protein33g
- salt1.23g
Method
step 1
Combine the cornflour, cayenne pepper and garlic granules in a bowl along with a generous pinch of seasoning. Heat the oil in a high-sided frying pan over a medium-high heat. Coat the sea bass in the cornflour mix, patting to make sure it sticks well to both sides, then carefully lay in the pan and fry for 2-3 mins on each side, carefully flipping over once, until golden and cooked through.
step 2
Meanwhile, reheat the pilaf in the microwave or in a pan on the hob with a splash of water until piping hot. Toss the slaw with the tahini dressing, then divide between plates along with the pilaf. Garnish with the seedy gremolata.
