Roast sea bass with chilli & lime leaves

Roast sea bass with chilli & lime leaves

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 12 mins - 15 mins

Skill level

Moderately easy

Servings

Serves 4

If you like to offer guests something a bit special and impressive, this will be a winner

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
414
protein
40g
carbs
16g
fat
22g
saturates
3g
fibre
2g
sugar
12g
salt
3.31g

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

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, March 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
ghisli2000's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe! I have cooked it several times and it has never failed to be delicious nd cooked to perfection. It is a great dinner party recipe as it can all be prepared before hand then put in the oven for 15 minutes before serving.

becks80's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Questions

Tips