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Lime, chilli and ginger sea bass

By Sophie E on 17th Jul, 2014

Lime, chilli and ginger sea bass

Method

  1. Preheat your fan oven to 100 deg C.
  2. First make the marinade / sauce: squeeze the limes into a glass, add the finely chopped ginger, honey and finely sliced chilli. Mix well.
  3. Lay out the sea bass fillets skin down on a plate, season well with salt and pepper. Pour half of the marinade over the sea bass. Leave for at least half an hour.
  4. 10-15 minutes from when you want to eat, put a bit of coconut oil in a large frying pan and turn the heat to medium. Place the asparagus in the pan and stir fry for 3-4 minutes. Remove and place in an ovenproof dish in the oven to keep warm.
  5. Put a bit more coconut oil in the large frying pan and heat a frying pan to high.
  6. Removing the sea bass fillets from the marinade, fry them skin side down for 2-3 minutes (to crisp up the skin). Then turn the heat down to medium and fry for another 2 minutes on the other side. Sea bass fillets are quite thin so watch not to overcook them – if they start to flake or fall apart, they have been in too long!
  7. Serve immediately with chosen sides, garnishing the sea bass with the spring onion and coriander.

Recipe Notes

  • Try this versatile sea bass dish with one of these whites -  aTorrontes (Argentina), Pinot Gris/Grigio (Italy) or an Albarino from Spain, Vino Verde from Portugal or Asda's vibrant Extra Special Clare Valley Riesling.
  • Surprisingly a red Rioja or Navarra would do the job here.  
  • If the sea bass skin does not feel crispy enough, remove before serving. There’s nothing worse than soggy fish skin!
  • If you have too much sea bass for your pan, cook in batches and keep cooked sea bass warm in the oven until you’re ready to serve everybody.
sea bass  / lime  / ginger  / fish  / dinner party  / asian
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