Ingredients
- Musandam sea bream fillets, skin on 2
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Garlic cloves, finely sliced 3
- Lemon, zested and sliced into cheeks 1
- Tilda Coconut Basmati Rice, cooked 1
- Spinneysfood Fresh Dill, chopped, plus extra sprigs for serving A handful
- Handful of Spinneysfood Fresh Mint, chopped A handful
- Spinneysfood Fine Sea Salt To taste
- Spinneys food Black Pepper, freshly ground To taste
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Omani sea bream with herby coconut rice
Asian 10 Mins Prep
- Pat the sea bream dry with kitchen paper, then season both sides with salt and pepper.
- Heat the olive oil in a non-stick frying pan over a medium heat.
- Add the sea bream, skin-side down, and cook for 3-4 minutes until the skin is crisp. Add the garlic and lemon, then cook for 30 seconds, until fragrant but not browned. Turn the fish and cook for a further 1-2 minutes, spooning the garlic oil over the top as it finishes cooking. Remove the fish from the pan and set aside on a warm plate.
- Add the cooked coconut basmati rice to the same pan and stir through the herbs.
- Divide the rice between bowls and place the crispy sea bream on top. Finish with extra dill and serve with a lemon cheek.