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Guacamole is traditionally served as a dip with nachos or a sauce for tacos, but Andrew Nutter loves to use it with a combination of roasted seabass and caramelised onions which will make you cry out for more.
For the guacamole, place the shallot, chilli, garlic, coriander and salt into a pestle and mortar and grind to a paste. Add the avocado and lime juice and grind until the avocado breaks down- season to taste.
For the onions, heat the olive oil and gently fry the onions until slightly coloured. Add the honey then place in a hot oven 180ºc for about 15 minutes until cooked through. Stir every 5 minutes for a good glaze. Season.
When ready to serve, heat the olive oil in a pan and fry the seabass skin side down until coloured and crisp – turn and cook for a further minute or until the fish is cooked through.
Arrange the baby onions, creamy potatoes and guacamole on a plate – top with the fish and finally a drizzle of vinaigrette.
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