Thai baked sea bass
This Thai baked sea bass is perfect for dinner parties, as the marinating can be prepared hours ahead – the baking itself is super easy. Serve it with steamed jasmine rice, stir-fried veggies or this fantasticThai potato salad>>.
Ingredients
Method
- Put the ingredients for the marinade into a small food processor, then pulse until you get a textured paste.
- Wash the sea bass inside and out, then pat dry with kitchen paper. Score the skin with a sharp knife about 3- 4 times on each side, then rub the marinade all over, pushing some into the incisions. Marinate for at least 30 minutes (ideally 2-4 hours).
- Preheat the oven to 180°C degree.
- Cut the limes into 50mm thick rings, then arrange them in 4 rows in a large baking dish. Lay the fish on top of the rows (if you have two larger fish, create two double rows with the limes slices).
- Cover the dish with foil, then bake for 20 minutes. Let it cool for 5 minutes before removing the foil. Or, if you want crispy skin, remove the foil, turn on the grill in the oven and brown the top of the fish for a couple of minutes.
- Serve immediately with some coriander leaves and/or spring onion slices scattered on top.