Pan-fried fillet of Seabass with Nobilo Regional Collection Sauvignon Blanc

Ingredients

Directions

Method:

1. Lay the coconut on a backing tray under a hot grill to toast, shake occasionally to brown and take care not to burn.

2. Mix the spring onion and the chilli in a bowl with the coconut and a tbsp of olive oil and set aside.

3. In another bowl, mix the mango and the mustard seeds and set aside.

4. Brush the asparagus with olive oil and place under a hot grill for 5 minutes, turning regularly until cooked and slightly charred in appearance.

5. Season the skin of the seabass and place in a hot oiled pan and cook until skin is crispy and golden brown. Remove from the heat, turn the fillets over and allow to sit for 2 to 3 minutes.

6. Working quickly so the fish doesn’t over cook, place 3 pieces of asparagus and 4 pieces of mustard seed coated mango on each plate.

7. By now the seabass should be cooked perfectly. Place 1 piece of fish on top of the asparagus and mango on each plate.

8. Top with the toasted coconut and spring onion salad and drizzle with the remaining olive oil.

Serve with a chilled glass of Nobilo Regional Collection Sauvignon Blanc, 2008, £8.49 from Asda, Thresher, Morrison's, Sainsbury's, Somerfield, Tesco.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.