• 140g Sea Bass Sea Bass, baked
• 150g basmati rice Basmati Rice, boiled
• 80g red pepper Red Pepper
• 80g butternut squash Butternut Squash, roasted
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the peppers and butternut squash, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the peppers and butternut squash for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: basmati rice first, then the veg and sea bass, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.