Smoky Double Sea Bass With Curry Sauce And Green Bean Rice

Trim, then chop your green beans into bite-sized pieces

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, add the chopped green beans, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, add a generous pinch of salt and give everything a good mix up, remove from the heat and keep covered until serving – this is your green bean rice

Meanwhile, add 2 tbsp [3 tbsp] [4 tbsp] butter to a bowl and mix together with your ground turmeric and curry powder, then season with a pinch of salt – this is your curry butter

Chop your cherry tomatoes in half

Chop your coriander finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [1 1/2 tbsp] [2 tbsp] of the curry butter (save the rest for later!) over a high heat

Once melted, add your sea bass fillet[s] skin side down and cook for 6 min, flip and cook for a further min or until cooked through

Once done, transfer to a plate, set aside and reserve the pan – this is your smoky sea bass

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

Add the halved cherry tomatoes and 50ml [75ml] [100ml] cold water to the reserved pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4 min or until the tomatoes start to soften

Once softened, add the remaining curry butter and your clotted cream to the pan with a pinch of salt and pepper

Cook for 2 min further or until the sauce has thickened slightly – this is your curry sauce

Once thickened, return the smoky sea bass to the pan and cook for a further 1 min or until warmed through