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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Lay out a large piece of non-stick baking parchment, brush lightly with oil. Place the fish on top and fill their cavities with most of the lemongrass and a little ginger. Mix the remaining lemongrass and ginger with the spring onion and chilli and pile on the fish. Spoon over the rice vinegar and soy sauce and fold up the parcel.
2. Put on a warm baking sheet and cook for 15 minutes. Open the parcel at the table and scatter over coriander, and a squeeze of lime.

Per serving

322 kcalories, protein 53.2g, carbohydrate 2g, fat 11.3 g, saturated fat 2g, fibre 0.1g, salt 2.66 g

Latest comments and suggestions

• AP

  27 March 2008

  AP rated and commented on this recipe

  

  Lovely flavours, simple and quick to prepare, superb with new potatoes and a green veg.

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• Tina binder

  30 April 2008

  Tina binder commented on this recipe

  Thank you for your delicious sea food. I enjoy sea bass very much. 9 oust of 10

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• Shiv

  29 August 2008

  Shiv rated and commented on this recipe

  

  This was my first time eating sea bream and I absolutely loved it. The recipe was easy to follow and everyone was impressed with how it was presented and the great flavours. I boiled some baby potatoes and roasted then in the oven with a sprinkling of sea salt and some lime juice.

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• foodforfiend

  05 March 2009

  foodforfiend commented on this recipe

  Needs 25 mins not 15

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Ingredients

• oil for brushing
• 2 x 400g sea bream , scaled and gutted
• 1 stick lemon grass , finely sliced
• 2cm piece ginger , grated
• 2 spring onions , finely sliced
• 1 red chilli , finely sliced
• 2 tbsp rice vinegar
• 4 tsp soy sauce
• a handful of coriander leaves
• 1 lime , halved

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 30 minutes

Ingredients

• oil for brushing
• 2 x 400g sea bream , scaled and gutted
• 1 stick lemon grass , finely sliced
• 2cm piece ginger , grated
• 2 spring onions , finely sliced
• 1 red chilli , finely sliced
• 2 tbsp rice vinegar
• 4 tsp soy sauce
• a handful of coriander leaves
• 1 lime , halved

Per serving

322 kcalories, protein 53.2g, carbohydrate 2g, fat 11.3 g, saturated fat 2g, fibre 0.1g, salt 2.66 g

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