Ingredients

4 x 175g sea bass fillets

oil and butter to fry

16 chantenay carrots, blanched

tin washed, drained chickpeas

1 bulb fennel, finely sliced

20g capers

For the chermoula

1 chopped red onion

4 cloves garlic

handful chopped coriander

handful chopped flat leaf parsley

tsp sea salt

tbsp ground cumin

tbsp ground coriander

tsp chilli flakes

tbsp turmeric

tsp paprika

tsp smoked paprika

175ml extra virgin olive oil

juice 2 lemons

honey and lemon to garnish

Method

1. For the chermoula, puree everything except the oil and lemon.

2. With motor running add the oil slowly, then the lemon.

3. Oil the bass and fry for 2 minutes each side then finish by basting with butter, drain.

4. Fry the fennel and carrots for 3 minutes.

5. Add the capers and chickpeas.

6. Now add spoonfuls of the chermoula.

7. Sit fish on top, squeeze over lemon and drizzle honey.

If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com