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Ingredients
Method
- 1 tbsp olive oil
- 1 banana shallot, ½ finely chopped, ½ sliced
- ¼ tsp each ground cumin and coriander
- 125g cooked rice
- 1 tbsp chopped parsley
- 15g dried cranberries
- ½ orange, zest and chopped flesh
- 200g sea bass fillets
- Preheat the oven to 200C. Heat ½ of the oil in a saucepan and fry the chopped shallot for 5 mins, then stir in the cumin and coriander, season well and cook for a minute more. Tip in the cooked rice and cook for 2 mins, then remove from the heat and stir through the cranberries, parsley and chopped orange flesh.
- Cut 2 long pieces of cook’s twine and lay across a lined baking tray. Place a sea bass fillet on top, skin-side down, then heap the rice mixture onto the fillet and press down. Top with the other fillet, skin-side up this time, and tie with the string to secure. Drizzle with the remaining oil and season with salt, then bake for 18 mins. Serve with salad or slaw.
25 mins
1 serving
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