Ingredients

• 50ml/2fl oz olive oil
• 1 red onion
• peeled
• sliced
• ¼ tsp sweet smoked paprika
• 20ml/¾fl oz sherry vinegar
• 100g/3½oz quinoa (uncooked weight)
• cooked according to packet instructions
• 2 medium tomatillos
• diced
• 1 tbsp preserved lemon rind
• pulp removed
• finely diced
• 4 tbsp chopped fresh coriander
• plus extra whole leaves
• to serve
• 2 tbsp finely chopped fresh mint leaves
• 1 lime
• juice only
• 100ml/3½fl oz olive oil
• handful fresh curry leaves
• 2 tsp fennel seeds
• 2 tsp poppy seeds
• 1 tsp kalonji (black onion) seeds or nigella seeds
• 1 tsp black mustard seeds
• 200g/7oz sunflower seeds
• 200g/7oz pumpkin seeds
• 1 tbsp amchur (dried
• ground
• unripe mango)
• 1 tsp salt
• 2 x 250-300g/9-10½oz sea bass fillets
• skin on
• 1 tbsp cumin seeds
• toasted
• ground
• 1 tsp coriander seeds
• toasted
• ground
• 1½ tsp sweet smoked paprika
• ½ tsp dried chilli flakes
• 1 tbsp fresh root ginger
• peeled
• crushed to a paste
• 1 tbsp fresh turmeric
• peeled
• crushed to a paste
• 2 garlic cloves
• peeled
• crushed
• 1 banana shallot
• peeled
• finely chopped
• 2 lemons
• zest and juice
• 3 tbsp flatleaf parsley leaves
• finely chopped
• 5 tbsp fresh coriander
• finely chopped
• 1 tsp salt
• 100ml/3½fl oz extra virgin olive oil
• 1 tbsp olive oil
• 125ml/4½fl oz tahini
• 1½ lemons
• juice only
• 125ml/4½fl oz water
• salt
• to taste
• 50g/2oz mustard
• sorrel or watercress leaves
• drizzle extra virgin olive oil
• 1 lime
• cut into wedges

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the quinoa
• tomatillo and preserved lemon salad
• heat a frying pan over a medium to high heat. Add the olive oil and fry the red onion slices for 5-10 minutes
• or until the onion slices have caramelised.
• Add the smoked paprika and sherry vinegar
• stir well and fry until the liquid has evaporated.
• Mix together the remaining salad ingredients in a bowl
• then add the frying pan contents and stir until well combined. Set aside.
• Meanwhile
• for the toasted seeds
• heat a frying pan over a medium heat. Add the olive oil
• then fry the curry leaves for a few seconds until fragrant.
• Add all of the seeds and stir continuously until well combined and coated in the oil
• shaking the pan regularly. Fry for 4-5 minutes
• or until the seeds are golden-brown and toasted
• then remove the pan from the heat.
• Add the amchur and salt
• to taste
• and stir well. Set aside and keep warm.
• For the chermoula-baked sea bass
• place the sea bass fillets into a medium-sized glass bowl. Add all of the remaining chermoula-baked sea bass ingredients except the olive oil
• mix until well combined
• then set aside to marinate for 30 minutes.
• When the sea bass has marinated
• shake any excess marinade from the sea bass fillets. Heat an ovenproof frying pan over a medium heat
• add the olive oil
• then add the sea bass fillets and fry for 1-2 minutes on each side
• or until browned on both sides. Transfer to the oven and continue to cook for 4-6 minutes
• or until cooked through (the sea bass is cooked through when the flesh is opaque).
• Meanwhile
• for the tahini cream
• whisk all of the tahini cream ingredients in a bowl for 2 minutes
• or until smooth. Season
• to taste
• with salt.
• Just before serving
• mix half of the toasted seeds into the quinoa
• tomatillo and preserved lemon salad until combined.
• To serve
• divide the quinoa
• tomatillo and preserved lemon salad equally among four to six serving plates. Divide the chermoula-baked sea bass fillets among the servings. Sprinkle over the remaining toasted seeds. Drizzle the tahini cream and a little extra virgin olive oil around the edge of the plates. Place two lime wedges alongside each serving.