Based on a recipe from Great British Chefs.

Start the day before you want to eat, by pickling some mustard seeds – add a tsp crushed mustard seeds
to a Tbs malt vinegar and leave to steep overnight. The following day, mix together a crushed clove of garlic,
a tsp turmeric powder, a Tbs olive oil and the pickled mustard seeds. Season with sea salt and rub this marinade
all over sea bass fillets. Set aside to marinate for an hour. When ready to cook, fry the fillets until golden
on both sides and serve with the lemon-ginger rice and stir-fried tomatoes and beans.

For the rice: put the juice of a lemon together with some grated zest into a saucepan. Add a tsp olive oil,
a tsp grated fresh ginger and a cup (for two generous servings) of basmati rice. Tip in 2 cups of water and some salt,
bring to the boil, turn the heat down low, cover and simmer for about 18 minutes, until all the water is absorbed.
Let sit off the heat for 5 minutes, then fluff up before serving, garnished with coriander leaves.

For the stir-fried vegetables: cut green beans into 4 cm lengths and blanch in boiling water for 3 minutes.
Drain. Fry some chopped ginger and crushed coriander seeds for a minute or two, then add quartered cherry tomatoes
and the green beans and stir fry for another minute or two, until everything is piping hot.