Pan-Fried Fillet of Seabass with Tomato and Lime Salsa and Cou-Cou (Polenta)

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

This dish is from award-winning chef Anthony Cumberbatch who has a restaurant, Bamboo Grove, in South Croydon. His family came from Barbados and this is his twist on the national dish.


  • juice of 2 limes
  • 2 tbsp fresh coriander leaves
  • 2 tbsp


  1. Start with the cou-cou. Season the water (or coconut milk and water), with a little salt and pepper, then bring to the boil in a heavy-based saucepan. Add the okra and cook for 10 minutes. Remove the okra, using a slotted spoon, and set aside. Gradually beat the cornmeal into the liquid. Cook over a very low heat for about 20 minutes, stirring to prevent it from burning,