The former Masterchef contestant prepares another delicious meal.
This is a lovely recipe made with seabass, one of my favourite fish, writes former Masterchef contestant Karen Skewies.
It stays so moist and delicious and is incredibly easy to make – and it works well as a midweek supper.As a finishing touch, I recommend you squeeze some lime over the top with a few coriander leaves.Get all the news from your area – as well as features, entertainment, sport and the latest on Lanarkshire’s recovery from the coronavirus pandemic – straight to your fingertips, 24/7.
The free download features the latest breaking news and exclusive stories, and allows you to customise your page to the sections that matter most to you.■ 100g butter, room temperature■ 2 cloves garlic, crushed■ 100ml coconut milkLanarkshire Live Facebook Head over to our new Lanarkshire Live Facebook page to make sure you're up to date with the top stories in the region2. Mix the butter, coriander leaves, chilli, a pinch of salt and garlic together to form one paste.
3. Cut three diagonal slits on the skin side of the fish, and rub the butter mixture into the slits of the fish.5. Squeeze some lime onto the fish and bake for 20 minutes in the preheated oven. 6. In a frying pan, add in the sunflower oil, shallots and fry until the shallots go golden. Add in the tamarind puree and coconut milk and stir in together. Add in a bit of salt and a teaspoon of honey and take off the heat. *Don't miss the latest headlines from around Lanarkshire. Sign up to our newsletters here.
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