Turmeric and Coriander Marinated Sea Bass

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Add your onion and fry until softened, 4-5 mins. Add the garlic, Sri Lankan style curry powder and half the turmeric. Stir-fry until fragrant, 1 min.

Stir the rice, vegetable stock paste and cold water for the rice (see ingredients for amount) into the saucepan. Cover with the lid and bring to the boil. Once boiling, turn the heat down to its lowest setting. Leave 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, mix half the coriander with the remaining turmeric and olive oil for the marinade (see ingredients for amount) in a small bowl. Lay the sea bass onto a board, skin-side down, and spread the turmeric mixture onto the flesh. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the courgette and stir-fry until softened, 6-8 mins total. Once cooked, season with salt and pepper, then transfer 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.