1 sea bass fillet

½ tsp coriander seeds

1 tomato, seeds removed, chopped

100ml/3½fl oz good olive oil

1 tsp garlic infused oil

3 black pitted olives, sliced

small handful shredded basil leaves

squeeze of lemon juice

salt to taste


Season the sea bass fillet and place, skin-side down, in a hot ovenproof pan. Transfer to a hot oven and cook for three minutes.

Meanwhile, roast the coriander seeds, then crush in pestle and mortar.

Add garlic infused oil to the coriander seeds then add the remaining ingredients, leaving the lemon until last.

Taste and season. This should be fresh and zingy.  Spoon onto a dish then top with the sea bass fillet.

Recipe adapted from: Good Food

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