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#10 Sea bass with a sesame chickpea cabbage slaw

#10 Sea bass with a sesame chickpea cabbage slaw

Preparation

Make the dressing by whisking all the ingredients together in a large bowl, season to taste. Prepare the cabbage, carrot and spring onions and add to the bowl. Melt half the oil in a large frying pan and fry the chickpeas until hot and going golden with a little sea salt and pepper for about 2 minutes then add the nuts and let stir fry for another 1 minute then set aside. Put the pan back on the heat, add the remaining oil, season the fish, then fry on a high heat for 1 minute on each side until cooked through. Meanwhile toss the slaw together with the fresh coriander, divide between the plates and top with the seabass to serve.

1010_Melissa_Hemsley_Sea_Bass.jpg

Ingredients

Serves 2:

  • 2 sea bass fillets (about 300 g)
  • 2 tsp coconut oil
  • Sea salt & pepper

Sesame lime dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp toasted sesame oil
  • 1½ limes, juice
  • 2 tsp raw honey or maple syrup
  • 1 tbsp tahini or nut butter
  • 1 tbsp tamari
  • 1 tbsp warm wate
  • A pinch of chilli flakes or fresh red chilli to serve on top
  • Sea salt and freshly ground black pepper, to taste

Chickpea cabbage slaw

  • ½ small red cabbage, thinly sliced by hand or using a mandolin
  • 1 large carrot, use a peeler to create ribbons
  • 2 x 400 g tins chickpeas, drained and rinsed
  • 1 large handful peanuts or cashews, roughly chopped
  • 4 spring onions, finely chopped
  • 1 very large handful coriander leaves, roughly torn or chopped

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