Arabic spiced seabass
1.5-2kg seabass, scaled, butterflied and pinned
Oil, for cooking
For the marinade
30g fresh coriander, picked and chopped
150ml olive oil
5g garlic, minced
5g ginger, minced
½ tsp fine table salt
2½ tbsp spice mix*
To marinate the fish, mix together all the ingredients and rub it over the fish.
Cover with clingfilm and refrigerate for 2-3 hours.
Heat oil in a grill pan and place the fish skin side down.
When the skin turns crispy, 6-8 mins, turn over and cook on the flesh side for 4-5 mins.
Serve it with a drizzle of olive oil, fresh coriander sprigs and pomegranate arils (optional).
* To make the spice mixture, mix together 1 ½ tbsp cumin powder; 1½ tbsp ginger powder; 1 tsp black pepper powder; ½ tsp cinnamon powder; 1 tbsp coriander powder; 1 tbsp Kashmiri chilli powder; 1 tbsp turmeric powder; 1 tbsp fennel seed powder; 1 tbsp all spice powder; ½ tsp nutmeg powder; and ¼ tsp clove powder. Use as required and store the rest in an airtight container.