The BBC Good Food logo
Roast sea bass with chilli & lime leaves

Roast sea bass with chilli & lime leaves

By
A star rating of 4.2 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 4

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

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal414
fat22g
saturates3g
carbs16g
sugars12g
fibre2g
protein40g
salt3.31g
Advertisement

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)

Method

  • STEP 1

    1 Mix all the dressing ingredients together,then set aside.

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
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.

Goes well with

Recipe from Good Food magazine, March 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content