Pan-Seared Sea Bass with West African Paradise Spice and Tomato-Onion Relish

Pat the sea bass fillet dry with a paper towel and rub evenly with the West African Paradise Rub.

Heat half the olive oil in a small non-stick pan over medium-high heat. Once shimmering, place the fish skin-side down. Sear for 3-4 minutes until the skin is crisp and golden, then flip and cook for 1-2 minutes until just opaque and flaky. Remove from the pan and let rest.

In a small bowl, toss the finely diced Roma tomatoes and sweet onions together with the remaining olive oil to create a fresh relish.

Warm the Jollof rice in a small pot or microwave until steaming.

To plate, spoon a base of the fragrant Jollof rice into a small bowl, top with the seared sea bass, and garnish generously with the tomato-onion relish for a bright, acidic contrast.