Spiced seared sea bass on pak choi with chilli dressing and onion salad

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 1
Dietary: Egg-free Nut-free Pregnancy-friendly

By Brian Turner

From Ready Steady Cook

Ingredients

2 baby pak choi
30g/1oz butter
1 sea bass fillet, skin on
1 tbsp curry powder

For the chilli dressing

2 tbsp sesame oil
1 tbsp sesame seeds
1 fresh chilli, chopped
2 tbsp soy sauce

For the onion salad

¼ onion, roughly chopped
1 tbsp oil
1 tbsp chopped fresh parsley

Method

Blanch the pak choi in boiling salted water for 2-3 minutes, drain and squeeze out any excess water. Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Arrange on a warm plate.
Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes, then turn over and fry for another minute or until cooked through. Place on top of the pak choi.
For the chilli dressing, blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish.
For the onion salad, toss the onion, oil and parsley together in a bowl and serve alongside with the sea bass.