Baked sea bass with lemongrass & ginger

Baked sea bass with lemongrass & ginger

A superhealthy source of iron and omega-3 fatty acids

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 30 - 35 mins

Super healthy

Method

  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 38.0g, carbohydrate 2.0g, fat 11.0 g, saturated fat 2.0g, fibre 0.0g, sugar 1.0g, salt 0.34 g

Recipe from Good Food magazine, July 2004.

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Latest comments and suggestions

  • Binder photo dan

    28 January 2008

    dan commented on this recipe

    looking good

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  • Binder photo Marg H

    01 March 2008

    Marg H commented on this recipe

    Very simple and absolutely delicious recipe

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  • Binder photo Marg H

    01 March 2008

    Marg H rated and commented on this recipe

    5 stars

    Very simple and absolutely delicious recipe

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  • Binder photo shelda

    02 June 2009

    shelda rated this recipe

    4 stars

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  • Binder photo robscanlon

    15 June 2009

    robscanlon commented on this recipe

    delicious and dead easy

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  • Binder photo Pamela

    16 August 2009

    Pamela rated and commented on this recipe

    4 stars

    Excellent flavours, recommend for anyone who likes spicy food

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  • Binder photo di

    21 August 2009

    di rated and commented on this recipe

    4 stars

    Delicious, toned down on the lime a bit as my hubby is not too keen on lime and I added a bit more chilli, the result was fabulous! Will definitely make again!

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  • Binder photo don1982

    02 September 2009

    don1982 commented on this recipe

    I heard on a TV cooking prog that the first 2mm of ginger was the best so peeling it just removes most of the taste - delicious dish though and simple too

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  • Binder photo bigpants

    30 May 2010

    bigpants commented on this recipe

    Gorgeous and easy to make - :-)

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  • Binder photo mel844

    05 August 2010

    mel844 rated and commented on this recipe

    1 stars

    The fish didn't really take up any of the flavours so I was a bit disappointed. If I make this again I think I'll make more of a paste and perhaps marinade the fish for a while as well.

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  • Binder photo Frantic Flapjack

    07 August 2010

    Frantic Flapjack rated and commented on this recipe

    5 stars

    A bit messy to put together but it turned out really well. The fish cooked in the specified time and was really moist. Served with garlic fondant potatoes.

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  • Binder photo guido

    21 January 2012

    guido rated this recipe

    5 stars

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  • Binder photo Chrismmac

    07 April 2012

    Chrismmac commented on this recipe

    Used 2 small whole sea bass, about 300g each, and lemon as did not have a lime. Used baking parchment as not enough foil. Cooked for 20 mins. Superb tasting and made for a quick supper when served with sweet potato chips and spinach.

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  • Binder photo Harry

    12 November 2012

    Harry rated and commented on this recipe

    4 stars

    I like lime but this dish had even too much for me. I would definitely cook this dish again as it was delicious with just the right amount of heat, but would leave out the last lime as overkill.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 30 - 35 mins

Super healthy

Superhealthy Thai flavours

Ingredients

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Per serving

260 kcalories, protein 38.0g, carbohydrate 2.0g, fat 11.0 g, saturated fat 2.0g, fibre 0.0g, sugar 1.0g, salt 0.34 g

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