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Marinated Sea Bass Fillets
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Marinated Sea Bass Fillets
Sea bass has a subtle flavour and firm flesh, which is enhanced by this simple marinade. You can marinate the fish in the fridge, covered, for up to 2 hours. Remove half an hour before cooking to bring it to room temperature and continue from step 2. Serve with rocket leaves.
- Preparation time: 10 minutes, plus at least 30 minutes marinating time
- Cooking time: 10 minutes
-
Total time:
50 minutes
Serves: 2
Ingredients
- 2 small fresh Corsican sea bass, about 900g-1kg total weight, filleted
- For the marinade:
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp hot chilli powder (optional)
- 2.5cm fresh root ginger, peeled and finely grated
- 1 tbsp clear honey
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Method
- Rinse and dry the fillets. Place the marinade ingredients into a shallow dish and mix together, then add the fillets and spoon the marinade over. Leave in the fridge for at least 30 minutes, covered, rubbing the marinade into the fillets once.
- Preheat the oven to 220°C, gas mark 7. Line a roasting tin with enough foil to make a generous envelope. Grease the foil with a little olive oil, add the sea bass fillets and any remaining marinade. Fold over the edges of the foil to create a puffed-up, sealed envelope and bake the fish for 10 minutes or until the flesh is firm. Remove from the oven and leave to rest for a further 3 minutes.
- Remove the fish from the foil and place on warmed serving plates on top of a potato galette. Pour over any cooking juices. Season and serve with rocket leaves.
Variation
Other fish fillets, such as salmon or cod, can be used. The recipe also works well with chicken breast: cook at 190°C, gas mark 5, for about 20 minutes and then rest for 5 minutes.
If you are in a hurry, you can serve boiled new potatoes with chopped mint or use prepacked Waitrose Fresh Mashed Potato or Waitrose Bistro Creamy Mash instead of the potato and rosemary galettes.
Comments
This recipe was first published in January 2003.
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