2 180g packs 2 sea bass fillets (use one pack for smaller appetites)
For the marinade:
10 cloves of garlic, finely chopped
Zest of ½ lime and 1 tbsp juice
3 dried lime leaves, finely chopped
2 tsp mild chilli powder
1 tsp garam masala
½ x 28g pack coriander leaves
2 tsp gram flour, lightly toasted
Lime juice and salad, to serve
Blend together all the marinade ingredients.
Coat the sea bass fillets in the marinade, and refridgerate for at least 30 minutes, but no longer than 2 hours.
When you’re ready to cook, shake off the excess marinade from the fish. Cook skin-side down on a preheated griddle pan or barbecue, turning once, until cooked through and the skin is crisp about 1-2 minutes each side.
Sprinkle with lime juice and serve with a seasonal salad.