Sea Bream with Three Seed Crunch

• Heat thee tbsp of olive oil in a pan.
• Stir in fennel, coriander rand cumin seeds. Fry for about 1 minute. Empty the contents onto a plate, reserve the oil.
• Drench parsley leaves with boiling water. Drain and run under cold water.
• Stir bhuna masala, 1 tbsp oil and heat at high settings. Add potatoes and heat well.
• Empty into a large bowl and allow it to cool.
• Blend with blanched leaves in a small mixer, add fresh coriander and 2 tbsp olive oil.
• Stir in lemon juice and add salt to taste.
• Fold the dressing into the warm potatoes and set aside.
• For the fish, stir light olive oil to a frying pan. Season the fish with salt, pepper and then place it on the pan. Heat until the skin is crisp, turn over and remove the heat.
• In a separate pan, stir in ghee and heat it up. Add ginger and garlic paste, and then gradually pour the spinach. Cook for 2 minutes until wilted.
• Drain through a sieve and remove excess liquid.
• Mix with crispy seeds and sea salt.
• Serve with warm potato salad.

Trivia

• The word for Potato comes from the Spanish word, ‘patata’.

As is usual with other agricultural products, China is the leading manufacturer of potatoes.