Sunday 24 February 2013

Chinese Sea Bass

It's so nice when people make your recipes. Last week I had text messages from three people to say they had made some of the dishes on my blog and they had all come out well. One was about the vongole, one for garlic bread and one for the roast chicken. It reminded me that I really must put something else on here even when life takes over and I can't seem to find five minutes to spare. So here it is.

My friend Kaj is probably my biggest blog fan. And as she is a 'fishitarian' I promised her some good fish recipes. This is my absolute favourite fish recipe (and Ns). It's so quick and very healthy. Have it with some stir fried veg in soy sauce and some egg fried rice (or plain rice if you're being particularly virtuous). So please try it and let me know what you think. I hope it becomes one of your favourite fish recipes too!

Sea Bass with Ginger, Chilli and Coriander
(serves 2 | total prep and cooking time 30 mins)
2 boneless seabass fillets
1/2 mild chilli - finely chopped
2 inch piece of ginger - finely chopped
1-2 tablespoons chopped coriander
2-3 tablespoons toasted sesame oil
- Preheat the oven to 180 degrees fan
- Place the sea bass fillets in a shallow oven proof dish
- In a bowl mix together the ginger, chilli, coriander and sesame oil
- Pour evenly over the fish fillets
- Cover the dish with foil and place in the oven for approx 20 minutes. The fish should be flaky and opaque all the way through