Baked sea bass with lemongrass & ginger

Baked sea bass with lemongrass & ginger

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(10 ratings)

Cook: 30 mins - 35 mins


Serves 4
A superhealthy source of iron and omega-3 fatty acids

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal260
  • fat11g
  • saturates2g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein38g
  • salt0.34g


  • 1 whole sea bass (about 1.4kg/3lb), gutted and cleaned
  • 3 lemongrass stalks, cut diagonally into 2½ cm pieces
  • 2 small chillies, halved



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 garlic cloves, halved
  • 3cm piece fresh ginger, peeled and cut into thin strips



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 limes



    The same shape, but smaller than…

  • 2 kaffir lime leaves (use a few strips of lime peel if you can't get these)


  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.

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Comments, questions and tips

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12th Nov, 2012
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.
7th Apr, 2012
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.
Frantic Flapjack
7th Aug, 2010
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.
5th Aug, 2010
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.
30th May, 2010
Gorgeous and easy to make - :-)
2nd Sep, 2009
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
21st Aug, 2009
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!
16th Aug, 2009
Excellent flavours, recommend for anyone who likes spicy food
15th Jun, 2009
delicious and dead easy
1st Mar, 2008
Very simple and absolutely delicious recipe


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29th Sep, 2013
I have made this twice now and it has been very successful and enjoyed both times. It was also delicious served cold with salad the next day too.
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