Seabass.jpg

Whole Roasted Seabass with Coconut and Lime Rice

Serves 2

Ingredients

  • 2 whole seabass, gutted and washed

  • 2 limes

  • 1 red chilli sliced (optional)

  • 1 bunch of Coriander

  • 80g basmati rice

  • 20g of coconut cream dissolved in 400ml boiling water

  • 2/4 whole beetroot depending on size, washed and peeled

  • 2 courgettes, peeled in to ribbons

  • 1 pack fine green beans

Method

  1. Soak the rice for 10 mins in cold water, and preheat the oven to 180 degrees.

  2. Place the beetroot and on a tray and season with salt and pepper. Roast these for 30-60 minutes depending on the size of the beetroots. The seabass will take around 25 minutes, so workout when to start on that based on the beetroot size.

  3. Score the seabass skin 3 to 4 times both sides, and season with salt and pepper. Half one of the limes, and put one half in each of the seabass cavities, along with a bunch of coriander and the optional chilli. Wrap the seabass in foil and place on a baking tray.

  4. Add a little oil to a saucepan and coat the drained rice. Add 400ml of creamed coconut and bring to the boil for 2 minutes. Add some salt and the juice of one lime, and the zest of half a lime then bring down to a low heat and cover. After 10 minutes (once the water has evaporated), turn the heat off and leave covered, (the rice will continue to steam cook).

  5. Roast the seabass for 25 minutes on a baking tray.

  6. 10 minutes before the seabass is ready, boil the courgettes and the green beans, and drain.

  7. Check the seabass is cooked, and the beetroot is soft, and then serve with the rice, courgettes and green beans. Garnish with a wedge of lime and some chilli.

Tip

Add a dollop of Exmoor Caviar to give the dish a certain ‘je ne sais quoi’!