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Baked Sea Bass with Avocado and Sesame
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This is a lighter alternative to a big roast; it takes a short time to prepare – the syrup and purée are easily made – and is quick to cook. The list of ingredients looks long but that's just because the same ingredients crop up in each element – it won't seem as many once you get going. I blanch the coriander to take the bitter taste out, but you don't really need to: it's me being pedantic. Add a touch more sugar to balance it if you don't though.
Typical values per serving:
This recipe was first published in Sun Apr 01 01:00:00 BST 2007.