Roast sea bass with chilli & lime leaves

Roast sea bass with chilli & lime leaves

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(6 ratings)

Prep: 20 mins Cook: 12 mins - 15 mins

More effort

Serves 4
If you like to offer guests something a bit special and impressive, this will be a winner

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal414
  • fat22g
  • saturates3g
  • carbs16g
  • sugars12g
  • fibre2g
  • protein40g
  • salt3.31g
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    For the thai dressing

    • 2 tbsp each sunflower oil, sesame oil and caster sugar
    • 4 tbsp each Thai fish sauce and rice wine vinegar
      Fish sauce

      Fish sauce

      A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

    • 4 garlic cloves, crushed

    For the stuffing & fish

    • 2 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 2 red onions, very thinly sliced
    • 2 fennel bulbs, halved and very thinly sliced
      Fennel bulb

      Fennel bulb

      Like Marmite, fennel is something that you either love or hate – its strong aniseed…

    • 1 fresh red chilli, deseeded and finely chopped
    • 3 lime leaves, very finely shredded
      Lime leaf

      Lime leaf

      ly-m leef

      Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

    • 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)
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    12th Nov, 2017
    Excellent flavour, even though I lacked three ingredients, Lemongrass, red chilli and fennel bulbs, the end result was still very pleasing. I would say for Thai cuisine, the key ingredient is the fish sauce!
    15th Feb, 2017
    Great recipe, prep only taking 5 minutes! I served two fillets per person, as didn't want to spoil the look by cutting in half, and smaller sea bass easily sourced.
    2nd May, 2011
    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.
    4th Aug, 2008
    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.
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