1. In a pan boil the peas with the mint leaves for a few minutes.
2. In the meantime make the spice paste for the sea bass. Mix together the garlic puree, turmeric powder, chilli flakes, garam masala and 1 tablespoon of olive oil before setting aside.
3. Heat another tablespoon of olive oil in a small pan and fry the cumin seeds for a minute before adding in the spring onions and frying for a further minute.
4. Stir the rocket into the pan with the peas and turn off the heat.
5. Drain the peas and rocket. Keep a few tablespoons of peas aside and pop the rest in a blender with the cumin seed mix and a few tablespoons of hot stock. Whizz until it resembles a chunky puree, adding more stock if you need to. Transfer it all to a pan, with the peas you set aside earlier, and gently heat whilst you cook the sea bass.
6. Heat a frying pan and pour in the rest of the olive oil.
7. Rub the flesh side of the sea bass fillets with the spice paste. Sprinkle the skin side with a little sea salt before placing it in the pan skin side down.
8. After a few minutes the skin will be crispy. Turn over the bass and cook for a minute before turning off the heat.
9. Taste the pea puree and adjust the seasoning with a little lemon juice and salt if needed.
10. Lay the sea bass on top of the pea puree and squeeze over a little more lemon juice before serving.
Anjali's Tip I like to make a simple red onion and tomato salad to add some crunch to the meal, dressed with a little olive oil, lemon juice and a pinch of chilli powder.