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Sammy Sea Bass with Crunchy Carrots

Photo credit: Maja Smend
"Oh, here he is. It’s Sammy the sea bass showing his face again. He popped up in my previous books and he’s back in this even tastier combo. This has got more healthy fats than you can shake a stick at. Go get lean."

Serves 1
Cooks in 15 minutes
Difficulty Easy
Joe WicksMain

Ingredients

2 x 125g sea bass fillets, skin on drizzle of olive oil salt
1 carrot, sliced into ribbons
½ cucumber, sliced into ribbons
3 radishes, sliced
1 red chilli, de-seeded and finely sliced
1 tbsp fish sauce
2 tsp sesame oil juice of 1 lime handful of coriander sprigs
35g cashew nuts, chopped

Method

Preheat your grill to maximum.
Lay the sea bass skin side up on a baking tray lined with baking parchment and drizzle with a little olive oil. Season the fish with salt and slide under the hot grill.
Cook the fish without turning for about 7 minutes, by which time the skin will have crisped up and blistered in a few places.
Make sure the sea bass is done by checking that the flesh has turned from a raw pale colour to cooked bright white, then switch off the grill and leave the fillets to keep warm until you’re
ready to eat.
While the fish is grilling, put the carrot into a bowl with the cucumber, radishes and chilli. Pour over the fish sauce, sesame oil and lime juice and mix the whole lot together until all the ingredients are coated. Plate up the carrot salad, slide on the sea bass, scatter over some coriander and finish off with the cashew nuts.

Recipe cta

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