Ingredients

Ingredients For the sea bass marinade

• 2 limes, juice only

• 2 tbsp chopped fresh coriander leaves

• 3 sprigs fresh parsley

• 5 sprigs fresh thyme, leaves only

• ½ tsp ground allspice

• 1 tsp Worcestershire sauce

• 1 Scotch bonnet chilli, seeds removed, roughly chopped

• 2 spring onions, trimmed, finely chopped

• 3 tbsp olive oil, plus extra to serve

• salt and freshly ground black pepper

• 4 x 100g/3½oz sea bass fillets

For the cou-cou

• 800g/1¾lb ready-made polenta

• 100g/3½oz plain flour, to coat

• salt or freshly ground black pepper

• 2 tbsp vegetable oil

• 4 sprigs fresh thyme, leaves only

• 30g/1oz butter

• 125g/4½oz okra, trimmed, chopped into 2cm/¾in lengths

• 1 onion

• 2 garlic cloves, chopped

• pinch salt

For the tomato and lime salsa

• 1 tbsp vegetable oil

• 2 large ripe tomatoes, cut into 2cm/¾in cubes

• 2 spring onions, trimmed, chopped

• 1 Scotch bonnet chilli, seeds removed, sliced

• 1 lime, juice only

• salt and freshly ground black pepper

Description

Recipe Uses 2 Limes, Juice Only, 2 Tbsp Chopped Fresh Coriander Leaves, 3 Sprigs Fresh Parsley, 5 Sprigs Fresh Thyme, Leaves Only, ½ Tsp Ground...

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