This simple Thai style sea bass recipe will tantalise your tastebuds.
2 x 90g sea bass fillets
2 lemongrass stalks
3 garlic cloves, unpeeled
100g chunk fresh ginger, peeled and finely sliced
3 small red chillies, finely sliced
Zest and juice of 1 lime, plus extra wedges to serve
1 tbsp. sesame oil
Coriander leaves, torn, to garnish
Preheat the oven to 180°C/fan 160°C/gas mark 4. Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.
Take a piece of baking parchment about 50cm in length and place the lemongrass, garlic, ginger and chillies in the centre.
Top with the 2 sea bass fillets across its width. Add the lime zest and juice and ½ tbsp of sesame oil on top of each fillet.
Fold the sides of the parchment over the fish, then roll it into a parcel. Place on a tray, put into the oven and bake for 20-25 minutes.
Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime wedges.
RECIPE & IMAGES COURTESY OF https://www.loveseafood.co.uk/