Simon Rimmer Moroccan Spiced Sea Bass recipe on Sunday Brunch

Simon Rimmer served up tasty Moroccan spiced sea bass fillets with green lenmtils, chickpeas and sundried tomatoes on Sunday Brunch.

The ingredients are: 1 tbsp each of cinnamon, cumin, coriander, smoked paprika, 1 tsp chilli flakes, 1 tsp garlic powder, 1 tsp ginger, 1 tsp salt, 4 x 150g sea bass fillets, a knob of butter, 4 chopped spring onions, 12 sliced sundried tomatoes, 1 tin cooked, drained rinsed green lentils, 1 tin drained, rinsed chickpeas, 1 finely diced carrot, 200ml of vegetable stock, 50g butter, juice and zest of 1 lemon and a handful of chopped parsley.

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