Feed your appetite for cooking with Penguin’s expert authors
Sea Bass with Coriander and Chilli
From the book
Sunshine on a Plate
The debut cookbook from celebrated MasterChef winner, Shelina Permalloo
Fresh and vibrant dishes showcasing Shelina's native Mauritian cuisine
Delicious family-friendly and time-saving recipes
Buy From
Introduction from Shelina Permalloo
Masterchef winner Shelina Permaloo’s recipe from her book Sunshine on a Plate. A simple way with sea bass, the fish is filled with fresh coriander and flavoured with cumin and chilli. Check out Shelina’s video demonstration below.
Ingredients
Method
Watch Shelina prepare the recipe in our video demonstration:
Preheat the oven to 190°C/gas 5. 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.
Reviews
5 out of 5 stars
1 Ratings
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
1 Comment