Baked sea bass with lemongrass & ginger

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Wash the sea bass inside and out, and pat dry with kitchen paper. Score across the fish and through the skin 4-5 times on each side, then lay the fish on a large piece of oiled foil, big enough to wrap it up loosely.
2. Put the lemongrass, chillies, garlic and ginger into a mortar with the honey and 1 tbsp of the oil. Squeeze in the juice of one of the limes. Bash a few times with the pestle until everything's bruised - there's no need to grind it finely.
3. Season the fish inside and out. Scrape out half the pounded mixture over the fish, add the last of the oil and rub everything in, making sure you push some into the cuts.
4. Cut the second lime into quarters and push two pieces into the cavity along with the remainder of the pounded mixture. Fold each kaffir lime leaf in half and tear out the central vein to give you two halves. Push these into the cavity, too.
5. Squeeze the juice from the last two lime quarters over the fish and pull the sides of the foil up to create a loose parcel. Crimp the edges to seal, making sure there is some space around the fish.
6. Bake for 25 minutes. If you're eating the fish straight away, let it rest for about 5 minutes before opening the parcel. If you're taking it to a picnic, wrap it in another layer of foil the minute it's out of the oven.

Per serving

260 kcalories, protein 38g, carbohydrate 2g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.34 g

Latest comments and suggestions

• dan

  28 January 2008

  dan commented on this recipe

  looking good

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• Marg H

  01 March 2008

  Marg H commented on this recipe

  Very simple and absolutely delicious recipe

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• Marg H

  01 March 2008

  Marg H rated and commented on this recipe

  

  Very simple and absolutely delicious recipe

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• shelda

  02 June 2009

  shelda rated this recipe

  

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• robscanlon

  15 June 2009

  robscanlon commented on this recipe

  delicious and dead easy

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Ingredients

• 1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
• 3 lemon grass stalks, cut diagonally into 2.5cm pieces
• 2 small chillies , halved
• 2 garlic cloves , halved
• 3cm piece fresh ginger , peeled and cut into thin strips
• 1 tsp runny honey
• 2 tbsp olive oil
• 2 limes
• 2 kaffir lime leaves (use a few strips of lime peel if you can't get these)

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 35 mins

Super healthy

Ingredients

• 1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
• 3 lemon grass stalks, cut diagonally into 2.5cm pieces
• 2 small chillies , halved
• 2 garlic cloves , halved
• 3cm piece fresh ginger , peeled and cut into thin strips
• 1 tsp runny honey
• 2 tbsp olive oil
• 2 limes
• 2 kaffir lime leaves (use a few strips of lime peel if you can't get these)

Per serving

260 kcalories, protein 38g, carbohydrate 2g, fat 11 g, saturated fat 2g, fibre 0g, salt 0.34 g

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