While sea bass is lovely simply on its own, the citrus and chilli add more complex flavours, a great Summer recipe, served with rice or egg noodles, or a leafy salad
Serves 2
Prep time: 16-20 minutes
Cooking time: 16-20 minutes
Ingredients
- 2 x 110g seabass fillets
- 2 lemongrass stalks
- 3 garlic cloves, unpeeled
- 100g chunk fresh ginger, peeled and finely sliced
- 3 small red chillies, finely sliced
- Zest and juice of 1 lime, plus extra wedges to serve
- Torn coriander leaves, to garnish
Method
1. Preheat the oven to 180C/fan 160C/gas mark 4. Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.
2. Take a piece of baking parchment about 50cm in length and place the lemongrass, garlic, ginger and chillies in the centre. Top with the 2 sea bass fillets across its width. Add the lime zest and juice. Fold the sides of the parchment over the fish, then roll it into a parcel. Place on a tray, put into the oven and bake for 20-25 minutes. 3. Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime
