Atul Kochhar's Tandoori-style sea bass
Atul Kochhar shows you an easy way to cook tasty fish on the barbecue.
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.