Instructions

1. Put the ingredients for the marinade into a small food processor, then pulse until you get a textured paste.
2. 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).
3. Preheat the oven to 180°C degree.
4. 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).
5. 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.
6. Serve immediately with some coriander leaves and/or spring onion slices scattered on top.