Tikka and Coriander Marinated Sea Bass
with Spiced Rice and Courgette
- Celery
- Fish
- Milk
- May contain traces of allergens
- Celery
This delicious Tikka and Coriander Marinated Sea Bass has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Garlic Clove
1
Courgette
(May contain traces of: Celery)
1
Coriander
150
Basmati Rice
10
Vegetable Stock Paste
(Contains: Celery)
75
Tikka Masala Paste
2
Sea Bass Fillets
(Contains: Fish)
75
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1
Sugar
¼
Salt
300
Water for the Rice
1
Olive Oil for the Marinade
Utensils
Instructions
Peel and grate the garlic (or use a garlic press).
Trim the courgette, then cut into roughly 2cm pieces.
Roughly chop the coriander (stalks and all).
Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.
Once hot, add the garlic, stir-fry until fragrant, 1 min.
Stir in the rice, veg stock paste and half the tikka paste, followed by the sugar, salt and cold water for the rice (see pantry for all amounts).
Bring the rice pan to the boil, then turn the heat down to medium and cover with the lid.
Leave the rice to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, in a small bowl, mix together half the coriander, remaining tikka paste and the olive oil for the marinade (see pantry for amount).
Lay the sea bass onto a board, skin-side down, and spread the tikka marinade over the flesh. Season with salt and pepper. Set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the courgette and stir-fry until softened, 6-8 mins total.
Once cooked, season with salt and pepper, then transfer the courgette to a bowl.
Return your (now empty) frying pan to medium-high heat with a drizzle of oil.
Once hot, carefully place your sea bass into the pan, skin-side down.
Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: The fish is cooked when opaque in the middle.
Once the rice is cooked, fluff it up with a fork and stir through the cooked courgette and half the remaining coriander. Season to taste with salt and pepper.
Serve the rice in bowls topped with the sea bass, a drizzle of yoghurt and the remaining coriander.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's tasty, authentic Indian flavours, though some found the tikka overpowered the delicate sea bass.
- Ease of prep: Reviewers found the recipe easy to follow, with some noting it was a quick and simple way to cook fish.
- Suggestions: Consider reducing the tikka paste in the rice; try adding mango chutney for sweetness or crispy onions for crunch.
- Portions: Several customers mentioned the fish portions were quite small, with some adding extra to compensate.
- Cooking tips: For crispier skin, avoid moving the fish while cooking; consider reducing cooking time to prevent the fish from falling apart.
