Sea Bass with Coriander and Chilli
A simple way with sea bass, the fish is filled with fresh coriander and flavoured with cumin and chilli. This dish is perfect for bright suppers or dinner parties.
Recipe Ingredients
- 1 kg whole sea bass, gutted and scaled
- small bunch fresh coriander, for the cavity
- 2 red chillies, finely chopped (seeds in for heat)
- 1 tsp cumin seeds
- 1 tbsp extra-virgin olive oil, for rubbing the fish
- Sea salt, to taste
- Juice of 1 lime
- 1 tsp dark muscovado sugar
- 1 tsp fish sauce
- 1 tbsp olive oil, for the dressing
- 1 leaf (for grilling the fish on)
Instructions
- 1
Preheat the oven to 190°C.
- 2
Pat the sea bass dry with kitchen paper to remove excess moisture.
- 3
Score the skin with 4 to 5 diagonal cuts on each side.
- 4
Place the fish on a baking tray and stuff the cavity with a small bunch of fresh coriander.
- 5
Drizzle the olive oil over the fish, then sprinkle with cumin seeds and chopped red chillies, and rub the seasoning over the skin.
- 6
Season the fish with sea salt.
- 7
Bake for about 30 minutes.
- 8
Meanwhile, whisk together olive oil, muscovado sugar, lime juice and fish sauce to make the dressing.
- 9
Remove the fish from the oven, place it on a leaf and grill for 3 to 4 minutes.
- 10
Fillet the fish and strain the dressing.
- 11
Spoon the dressing over the fish fillets and serve.
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Credits: Source: The Happy Foodie