Cajun Spiced Sea Bass, Rice, Creamed Corn
A quick and easy weeknight meal with sea bass fillets, rice, and creamed corn.
Ingredients
Directions
- 1
Start by getting your rice on following the instructions on the pack. If you want some yellow rice as well as white rice, cook the rice in two pans with a pinch of turmeric added to one. Drain well and mix together.
- 2
Whilst the rice is cooking, make the creamed corn with three quarters of the corn plus a little of the juice and the cream in a tall dish and blitz to a rough consistency. Add in the remainder of the corn and season with a little salt and black pepper.
- 3
Finally mix the spices with some oil to get a paste and brush liberally over the fillets. Pop under a hot grill (flesh side down if you want a crispy skin) and cook for five or six minutes (no need to turn). Serve on individual plates with the rice, creamed corn, shallots, lemon and mint.
