Ingredients

Ingredients For the cumin-roasted tomatoes

• 400g/14oz cherry tomatoes, halved

• 2 tbsp olive oil

• 2 tsp cumin seeds

For the seabass

• 2 free-range eggs

• 4 tbsp plain flour, plus extra for dusting

• 1 tbsp cold water

• 80g/3oz vermicelli noodles

• 2 tbsp black onion seeds

• 2 tbsp sesame seeds

• 2 tbsp chopped coriander

• vegetable oil, for frying

• 4 sea bass fillets, skin on and pin boned

For the pea and coriander sauce

• 2 tbsp vegetable oil

• 1 shallot, finely diced

• 2 garlic cloves, chopped

• 1 green chilli, seeds removed, chopped

• 1cm/½ inch ginger, peeled and finely chopped

• 1 tsp cumin seeds

• pinch garam masala

• 200g/7oz frozen peas

• 200ml/7fl oz vegetable/chicken stock

• 50ml/2fl oz double cream

• 1 bunch coriander, roughly chopped

To garnish

• red amaranth

• coriander cress

Description

Recipe Uses 400g/14oz Cherry Tomatoes, Halved, 2 Tbsp Olive Oil, 2 Tsp Cumin Seeds, 2 Free-range Eggs, 4 Tbsp Plain Flour, Plus Extra For Dusting, 1...

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