Seabass, lentil curry, pickled cucumber


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This is a dish I have done often. I love a lentil curry, and it’s great paired with the fatty seabass.



  • 640 g seabass – filleted, skin on
  • salt and pepper
  • lemon zest – for sprinkling


Cut the filleted seabass into 80 g portions; do not remove the skin. Grill the fish skin side down first and turn when the flesh begins to change from translucent to white. Season with salt and pepper and finish with lemon zest.

Fry the onions, carrot and garlic until translucent. Add the s