Sea Bass with Coriander and Chilli
Enjoy Shelina Permaloo's easy and colourful sea bass recipe complete with a how-to video. This dish is perfect for bright suppers or dinner parties.
From the book
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.
|1 kg||whole sea bass, gutted and scaled|
|½||bunch fresh coriander, roughly chopped|
|2||red chillies, finely chopped|
|1 tbsp||cumin seeds, toasted|
|2 tbsp||extra-virgin olive oil|
|For the dressing:|
|Juice of 2 limes|
|1 tsp||unrefined light muscovado|
|1 tsp||fish sauce|
|2 tbsp||olive oil|
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.