Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Nadiya Hussain’s Whole Citrus Sea Bass

A centrepiece for any dinner party, this citrus coated whole sea bass is a filling and comforting dish.

From the book


Eating fish and fruit together is in my blood. But mostly it takes place in curry form, so here I wanted to create a recipe that has those familiar flavours but not in a curry. This whole large sea bass is cooked with a citrusy-floured coating that acts like a stuffing when baked. It’s perfect served with colourful ribbons of quick-cooked carrots and courgettes. A whole fish cooked at the centre of a table screams special occasion.

Read more Read less


oil, for greasing
1 x 600–800g sea bass
For the coating:
1 orange, juice and zest
1 lime, juice and zest
½ lemon, juice and zest
1 grapefruit, juice only
6 cloves of garlic
1 tbsp salt
1 tsp ground turmeric
1 onion, roughly chopped
150g, plus a little extra chickpea flour (gram flour)
100ml olive oil
To serve:
different coloured carrots, ribboned
courgettes, ribboned
½ lemon, juice only
olive oil
a pinch of chilli flakes
salt and ground black pepper

Essential kit

You will need: a blender or a food processor.


Start by preheating the oven to 210°C/fan 190°C/ gas mark 6/7 and finding a tray large enough to comfortably lay your very large fish. Trim fins and tail if necessary to make it fit. Lightly grease the entire tray. On a piece of baking paper, lightly season the fish with salt inside and out. Dust the fish with some chickpea flour all over and set aside.

Make the coating by adding the orange, lime, lemon and grapefruit juice and the zest of the orange, lemon and lime to a blender or food processor. Add the garlic, salt, turmeric and onion and blitz to a smooth paste.

Add to a bowl, tip in the chickpea flour and mix till you have a mixture that is a smooth paste. Pour in the oil and mix through.

Pop the fish onto the tray and slash the flesh in a few places to help it cook through. Spread the fish with the delicious paste on both sides.

Put into the oven and bake for 45 minutes.

Mix the ribboned vegetables with the lemon, olive oil and chilli flakes and season. Set aside to marinate and soften.

Take the fish out and serve with the ribboned colourful veg. I love the crispy bits of baked citrus batter, a little like stuffing but with a difference, totally delicious alongside the tender sea bass.

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.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Nadiya’s Everyday Baking

Close menu