Pan-fried fillet of Seabass with Nobilo Regional Collection Sauvignon Blanc

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   Method: 1.

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   Lay the coconut on a backing tray under a hot grill to toast, shake occasionally to brown and take care not to burn.

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   2.

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   Mix the spring onion and the chilli in a bowl with the coconut and a tbsp of olive oil and set aside.

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   3.

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   In another bowl, mix the mango and the mustard seeds and set aside.

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   4.

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   Brush the asparagus with olive oil and place under a hot grill for 5 minutes, turning regularly until cooked and slightly charred in appearance.

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   5.

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    Season the skin of the seabass and place in a hot oiled pan and cook until skin is crispy and golden brown.

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    Remove from the heat, turn the fillets over and allow to sit for 2 to 3 minutes.

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    6.

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    Working quickly so the fish doesnt over cook, place 3 pieces of asparagus and 4 pieces of mustard seed coated mango on each plate.

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    7.

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    By now the seabass should be cooked perfectly.

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    Place 1 piece of fish on top of the asparagus and mango on each plate.

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    8.

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    Top with the toasted coconut and spring onion salad and drizzle with the remaining olive oil.

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    Serve with a chilled glass of Nobilo Regional Collection Sauvignon Blanc, 2008, 8.49 from Asda, Thresher, Morrison's, Sainsbury's, Somerfield, Tesco.

* Per serving · 4 servings · Values may vary.