- Allergen
Pre heat oven to 200oc. Bring a pan of salted water to the boil, add the rice stir with a wooden spoon & cook for 9 minutes. Drain into a sieve & lay flat out on a baking sheet to dry out slightly. Season bass fillets with salt on skin side only & fry in a pan for 1 minute until skin is coloured. Coat with the tandoori paste on skin side & put the fillets together skin side out. Transfer to the hot oven on a baking sheet for 10 to 12 minutes. When done place the fish onto 2 serving plates turn OFF the oven & top the fish with the curry oil & any juices from the roasting tray. BE SURE TO USE OVENPROOF PLATES. Return the plates to the now turned off oven for 1 minute or so to heat through. Put the rice into a serving dish & microwave for 1 minute if need be. Serve with wedges of lemon. ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated and use within 2 days.
Product Info
- Allergen
Cooking
Pre heat oven to 200oc. Bring a pan of salted water to the boil, add the rice stir with a wooden spoon & cook for 9 minutes. Drain into a sieve & lay flat out on a baking sheet to dry out slightly. Season bass fillets with salt on skin side only & fry in a pan for 1 minute until skin is coloured. Coat with the tandoori paste on skin side & put the fillets together skin side out. Transfer to the hot oven on a baking sheet for 10 to 12 minutes. When done place the fish onto 2 serving plates turn OFF the oven & top the fish with the curry oil & any juices from the roasting tray. BE SURE TO USE OVENPROOF PLATES. Return the plates to the now turned off oven for 1 minute or so to heat through. Put the rice into a serving dish & microwave for 1 minute if need be. Serve with wedges of lemon. ENSURE FOOD IS PIPING HOT THROUGHOUT
Storage
Keep refrigerated and use within 2 days.
