Lime, chilli and ginger sea bass
- Preheat your fan oven to 100 deg C.
- First make the marinade / sauce: squeeze the limes into a glass, add the finely chopped ginger, honey and finely sliced chilli. Mix well.
- 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.
- 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.
- Put a bit more coconut oil in the large frying pan and heat a frying pan to high.
- 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!
- Serve immediately with chosen sides, garnishing the sea bass with the spring onion and coriander.
- 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.