Seabass with Vegetables and Spaghetti

Top and tail the chillis, split, remove seeds and finely chop. Remove the skin from ginger and cut into fine slices to provide a tablespoonful or so. Cut half a lemon into slices, remove and discard the flesh and cut into small dice.  Picture  . Make a flavoured oil by putting the chillis etc into around 100 ml olive oil in a small saucepan and soften for three minutes or so, take off the heat and put to one side.

Take off the outer skin off the fennel, cut into slices and then finely chop. Top and tail the pepper, remove and discard the pith and cut into fine dice. Top and tail the spring onions, remove the outer skin, cut into half lengthwise and cut into small dice.  Picture  . Soften, but still leave crunchy the vegetables in a couple of tablespoonfuls of olive oil  Picture  , lightly season with salt and black pepper. Put water on to boil for the spaghetti.

Paint the seabass fillets all over with some of the flavoured oil, and season with salt and pepper. Put the spaghetti on to cook. Put a bare tablespoonful of the flavoured oil into a frying pan over a medium heat, add the seabass fillets skin side down and cook for about three minutes, turn and cook for another minute, take out and keep warm in the oven at 350°F/180°C/Reg4.

Reheat the flavoured oil and vegetables. Finely chop fresh coriander to produce a tablespoonful or so and stir into the flavoured oil. When done, drain the spaghetti, return to the pan, season with a little salt, stir in the vegetables and put on to serving dishes. Put the seabass fillets on top of the spaghetti, spoon over the flavoured oil including the chill/ginger/lemon/coriander and serve immediately  Zoom  .