Mauritian Style Sea Bass (ginger, chilli & garlic)

Name: Mauritian Style Sea Bass (ginger, chilli & garlic)
Cuisine: American
Ingredients: 1/4 ginger thinly sliced; 2 clove garlic thinly sliced; 1/2 onion sliced into medium semi-circles; 1 tbsp butter salted/unslated; 2 chilli's birdseye deseeded and halved; 1/3 tsp mixed herbs; 1 tsp oil (any); 2 seabass fillets; 1 Bay Leaf

Tequila @cook_2995062

Mauritian style Sea Bass served with Long Stem Broccoli And Sundried Tomatoes and Garlic Couscous

Tequila @cook_2995062

Mauritian style Sea Bass served with Long Stem Broccoli And Sundried Tomatoes and Garlic Couscous

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Ingredients

couscous
1/4ginger thinly sliced
2 clovegarlic thinly sliced
1/2onion sliced into medium semi-circles
1 tbspbutter salted/unslated
2chilli's birdseye deseeded and halved
1/3 tspmixed herbs
1 tspoil (any)
2seabass fillets
1Bay Leaf

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Steps

1

Lightly season each fillet with salt and pepper
2

In a pan heat up oil (any) on medium flame
3

First melt the butter in the oil, then add the rest of the prepared ingredients.
4

Lightly stir ingredients in the pan til a fragrance from onions starts to Mix with the rest of the ingredients.
5

Layer Sea Bass, skin down for 3 mins, turn over seal side for 2 mins on gas mark 4. Turn back onto skin and cook through out, when fish shrinks on the sides a little.
6

Serve with Sundried Tomatoes & Garlic Couscous, alternatively try lemon and herbs couscous or harrissa. Along with longstem broccoli or fine green beans boiled with a few leaves of mint for extra touch.