Roast sea bass with chilli & lime leaves
If you like to offer guests something a bit special and impressive, this will be a winner
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 12 - 15 mins
- 1 Mix all the dressing ingredients together,then set aside.
- 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 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.
- 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, sugar 12g, salt 3.31 g
Recipe from Good Food magazine, March 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3425/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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 lemongrass
- 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)
Buy ingredients
Search Good Food
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
41
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 20 mins
Cook 12 - 15 mins
Exciting exotic flavours
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 lemongrass
- 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, sugar 12g, salt 3.31 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
04 August 2008
Rebecca rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 January 2010
vincetaylor rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 May 2011
Cambridge Ladybird rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.