Roast sea bass with chilli & lime leaves

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Sara Buenfeld

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Recipe by Sara Buenfeld

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1. 1 Mix all the dressing ingredients together,then set aside.
2. 2 Heat the oil, then fry the onions and fennel with the chilli, lime leaves and lemongrass for 10 mins, or until the onion and fennel are completely tender. Stir in the coriander.
3. 3 Lay two of the fillets from each fish, skin side down, on a sheet of foil on a large baking tray with sides. Cover with the stuffing, then top with the matching fillets, skin side up. Tie the fillets together with spring onion (or string) and chill until ready to cook. You can do this on the morning of your dinner party.
4. To serve: Heat oven to 220C/fan 200C/gas 7. Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked. Serve with jasmine rice to soak up the delicious juices.

Tying the fish together

Make life easier for yourself by laying the spring onions for tying the fish on the baking tray, and then putting the fillets on top. Blanching the spring onions in boiling water for a few seconds makes them more flexible to tie.

Per serving

414 kcalories, protein 40g, carbohydrate 16g, fat 22 g, saturated fat 3g, fibre 2g, salt 3.31 g

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• Rebecca

  04 August 2008

  Rebecca rated and commented on this recipe

  

  We made this for 6 people...and there is a lot of fine chopping to be done. It actually took my boyfriend about 3 hours to get it all done (though between me and you I could have done it in a third of the time!). Def takes longer than it suggests... Once cooked it was delicious!! 'Almost' worth the effort.

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Ingredients

FOR THE THAI DRESSING

• 2 tbsp each sunflower oil, sesame oil and caster sugar
• 4 tbsp each Thai fish sauce and rice wine vinegar
• 4 garlic cloves , crushed

FOR THE STUFFING & FISH

• 2 tbsp sunflower oil
• 2 red onions , very thinly sliced
• 2 fennel bulbs , halved and very thinly sliced
• 1 fresh red chilli , deseeded and finely chopped
• 3 lime leaves , very finely shredded
• 4 tsp very finely chopped lemon grass
• 5 tbsp chopped fresh coriander
• 2 x 675g/1½lb sea bass , descaled and filleted
• 6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 20 mins

Cook 15 mins

Ingredients

FOR THE THAI DRESSING

• 2 tbsp each sunflower oil, sesame oil and caster sugar
• 4 tbsp each Thai fish sauce and rice wine vinegar
• 4 garlic cloves , crushed

FOR THE STUFFING & FISH

• 2 tbsp sunflower oil
• 2 red onions , very thinly sliced
• 2 fennel bulbs , halved and very thinly sliced
• 1 fresh red chilli , deseeded and finely chopped
• 3 lime leaves , very finely shredded
• 4 tsp very finely chopped lemon grass
• 5 tbsp chopped fresh coriander
• 2 x 675g/1½lb sea bass , descaled and filleted
• 6 long outside leaves from spring onions or two knotted together, for tying (See 'try' below)

Per serving

414 kcalories, protein 40g, carbohydrate 16g, fat 22 g, saturated fat 3g, fibre 2g, salt 3.31 g

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