June 22, 2015 by dgarnett2013
Sea bass with coriander and chilli: Sunshine on a Plate by Shelina Permalloo
- 1 x 1kg whole sea bass, gutted and scaled
- ½ bunch fresh coriander, roughly chopped
- 2 red chillies, finely chopped
- 1 tab cumin seeds, toasted
- 2 tab extra-virgin olive oil
- sea salt
For the dressing:
- Juice of 2 limes
- 1 tsp unrefined light muscovado sugar
- 1 tsp fish sauce
- 2 tabs olive oil
Preheat the oven to 190℃.
Clean the sea bass, wiping it inside and out with kitchen paper. Use a sharp knife to gently score the fish with 3 – 4 diagonal cuts on both sides. Stuff the inside of the fish with the fresh coriander.
Mix together the chillies, cumin seeds, olive oil and salt and rub this mixture all over the outside of the fish. Place the fish on a baking tray and bake in the oven for about 30 minutes. The skin should crisp up nicely as the fish is not covered.
Check if the fish is cooked – the flesh should be opaque and feel firm to the touch. Return to the oven for a further 5 minutes if necessary.
Meanwhile, whisk together the dressing ingredients. Once the fish is cooked, remove the fillets using two spoons and then drizzle a little dressing over each portion.
Eaten when the roses where at their peak.