Ingredients

• 2 limes
• juice only
• 2 tbsp chopped fresh coriander leaves
• 3 sprigs fresh parsley
• 5 sprigs fresh thyme
• leaves only
• ½ tsp ground allspice
• 1 tsp Worcestershire sauce
• 1 Scotch bonnet chilli
• seeds removed
• roughly chopped
• 2 spring onions
• trimmed
• finely chopped
• 3 tbsp olive oil
• plus extra to serve
• salt and freshly ground black pepper
• 4 x 100g/3½oz sea bass fillets
• 800g/1¾lb ready-made polenta
• 100g/3½oz plain flour
• to coat
• salt or freshly ground black pepper
• 2 tbsp vegetable oil
• 4 sprigs fresh thyme
• leaves only
• 30g/1oz butter
• 125g/4½oz okra
• trimmed
• chopped into 2cm/¾in lengths
• 1 onion
• 2 garlic cloves
• chopped
• pinch salt
• 1 tbsp vegetable oil
• 2 large ripe tomatoes
• cut into 2cm/¾in cubes
• 2 spring onions
• trimmed
• chopped
• 1 Scotch bonnet chilli
• seeds removed
• sliced
• 1 lime
• juice only
• salt and freshly ground black pepper

Directions

• For the seabass marinade
• blend the lime juice
• coriander
• parsley
• thyme
• allspice
• Worcestershire sauce
• chilli
• spring onions and half of the olive oil in a food processor until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Lay the sea bass fillets into a shallow glass or ceramic dish and pour over the seabass marinade. Cover the dish with cling film and chill in the fridge for 15-20 minutes. (NB: Do not leave the fish any longer or the citric acid from the lime juice will start to 'cook' it.)
• Meanwhile
• for the cou-cou
• slice the block of ready-made polenta into four long pieces. Sprinkle the flour onto a plate and season
• to taste
• with salt and freshly ground black pepper. Dredge the blocks of polenta in the seasoned flour until they are completely covered.
• Heat the vegetable oil in a pan over a medium to high heat. Add the blocks of polenta and sprinkle over the thyme leaves. Fry for 1-2 minutes on each side
• or until pale golden-brown on all sides.
• Heat the butter in a separate frying pan over a medium heat. Add the okra
• onion
• garlic
• the remaining thyme and the salt and fry for 4-5 minutes
• or until softened. Remove the pan from the heat and set aside.
• Heat the remaining vegetable oil for the sea bass in a heavy-based frying pan over a medium heat. Shake the sea bass fillets to remove any excess marinade
• then add them to the pan
• skin-side down
• and fry for 1-2 minutes
• or until crisp.
• Carefully turn the sea bass fillets over and fry for a further 1-2 minutes
• or until completely cooked through.
• For the tomato and lime salsa
• heat the vegetable oil in a separate frying pan over a medium heat. Add the tomatoes
• spring onions and Scotch bonnet chilli and fry for 3-4 minutes
• or until softened.
• Pour over the lime juice and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place one sea bass fillet onto each of four serving plates. Drizzle over the olive oil. Spoon the cou-cou
• okra and tomato and lime salsa alongside.