Whole Sea Bass with Lucy's Lime and Chilli

Whole Sea Bass with Lucy's Lime and Chilli

1 Whole Sea Bass (500g) scaled, gutted and rinsed

4 spring onions

2 cm piece ginger, peeled and julienned

1 red chilli, finely sliced

10 g coriander

Lucy’s Lime and Chilli Asian Dressing

METHOD 

  1. Preheat oven to 190 / Gas 5. 
  2. Make 3-4 slashes on both sides of the fish and place on a baking sheet lined with foil. Cut 2 of the spring onions into 5 cm pieces and tuck under the fish. Sprinkle over the ginger and drizzle over 2 tablespoons of dressing.
  3. Place the fish into the oven and roast for 20 - 30 minutes - the flesh should feel firm to the touch and should be flaky and white. Remove from the oven and leave to rest for 5 minutes.
  4. Finely slice the remaining spring onions, sprinkle over fish with the coriander and an extra drizzle of dressing. 

 

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