Indian Inspired Crusted Sea Bass

Meanwhile, in a small bowl, mix together the panko breadcrumbs and remaining North Indian style spice mix.

Add the olive oil for the crumb (see pantry for amount), then season with salt and pepper. Stir to combine.

Pat the sea bass with kitchen paper to remove any excess moisture, then lay the fillets, skin-side down, onto a lined baking tray.

Spread half the mayo over the top of the fish and top with the breadcrumb mixture. Press it down with a spoon, then set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

Zest and cut the lime into wedges. Trim the green beans. Peel and grate the garlic (or use a garlic press).

In another small bowl, mix together the remaining mayo with the lime zest. Season with salt and pepper.

About 10 mins before the potatoes are cooked, bake the se bass on the middle shelf of the oven until the crumb is golden and the fish is cooked through, 10-15 mins. IMPORTANT: The fish is cooked when opaque in the middle.

While everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans. Season with salt and pepper, then stir-fry until starting to char, 2-3 mins.

Stir in the garlic and remaining mustard seeds and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.