Spicy Sea Bass on a Basmati and Quinoa Bed



A Perfect Summer Supper or lunch for two!


2 Sea bass fillets 

1 tin of chopped tomatoes

125 gm quinoa

125 gms brown basmati rice

6 baby plum tomatoes

1 clove garlic chopped

A small bunch of basil and stalks

1 level tsp each of thyme,rosemary and oregano

Pinch or two of dried crushed red chilli -up to you how much heat you like!

Handful of grated parmesan

Rock salt and black pepper

A splash of olive oil and a tbsp of  balsamic vinegar


In a small pan add the garlic, dried herbs, the basil stalks chopped and the crushed red chilli… and then the olive oil. Heat gently. Once it just starts to fizz a little, take off the heat, let it cool a little and add the tomatoes, tinned and fresh. Bring to a gentle simmer, add the balsamic vinegar, stir and leave with a lid on for about 15 minutes.

Heat the oven to 160c. 

Then cook the quinoa and brown basmati rice as per the instructions. Drain and put to one side when cooked. (You might want to do this first before the sauce if the basmati takes a while.)

In a shallow oven proof dish, scatter some torn basil leaves

Pour over the sauce. Pop the fillets on top. Season the fish with a little rock salt and pepper, then sprinkle over the grated parmesan and a few more torn basil leaves. Cover loosely with a sheet of tin foil.

Then slide it into the oven and bake for 20 minutes.

Gently, with a fish slice, remove the sea bass fillets and pop on a warm plate.

Mix the quinoa and basmati rice into the sauce, then replace the fish, skin removed.

Serve and enjoy!

It’s a cracker and very, very tasty.






Coriander and Sun Dried Tomato Fish Cakes…


Coriander and Sun Dried Tomato Fish Cakes...

As you know, I have been experimenting with fish cakes recently, and last Friday I went for a mix of fresh salmon and haddock. The recipe is the same as the one from May 5th but there I used salmon and cod – the haddock gave the cakes a tad more flavour to my taste – and this time I also added a small bunch of finely chopped coriander leaves and 6 finely sliced sun dried tomatoes to the fish mix.

The result was even better than the one on the 5th! I also made 2 smaller ones each, rather than last time one large fishcake each. I again served them on the bed of salsa – see recipe from the 5th again,  and Jersey Royal new potatoes. Plus a salad of peppery leaves and grated beetroot.

I am getting into fishcakes!