zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Diana Henry's baked sea bass with raisins, preserved lemon, ginger and coriander

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Diana Henry's baked sea bass with raisins, preserved lemon, ginger and coriander

    • Preparation time: 30 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour

    Serves: 6-8

    Ingredients

    6-8 whole sea bass, scaled and gutted (about 2.2kg in total)
    1 unwaxed lemon, finely sliced
    Olive oil, to brush and drizzle
    Lemon wedges, to serve

    For the paste
    20g piece fresh ginger, peeled and grated to a purée
    2 cloves garlic, grated to a purée
    1/4 tsp cayenne
    Juice of ½ small lemon
    2 tbsp olive oil

    For the stuffing
    125g butter, softened
    40g ground almonds
    75g raisins, soaked in boiling water for 15 minutes, then drained and patted dry
    2 pieces stem ginger in syrup, drained and very finely chopped
    2 preserved lemons, finely chopped (pips discarded)
    1 clove garlic, grated to a purée
    2 tbsp chopped coriander

     

    Method

    1. Heat the oven to 220°C, gas mark 7. Mix the ingredients for the paste together. In a separate bowl mix the ingredients for the stuffing together. Wash the fish – this gets any blood out – and pat dry with kitchen paper.

    2. Put a double layer of baking parchment into a large roasting tray or tin big enough to take the fish. Brush the parchment with olive oil.

    3. Make 4 diagonal slashes on both sides of each fish, cutting down to the bone but not through it. Push the paste inside the slits on both sides. Carefully push the stuffing mixture inside the fish – push it up into the head to get all of it in (you’re not going to eat the head, but you will be able to get the stuffing out), then put the fish onto the oiled greaseproof paper. Lay the lemon slices on top, drizzle with olive oil and season.

    4. Bake for 30 minutes, then check if it’s done – the flesh in the thickest part of the fish should be white and not glassy. If it needs a little longer, put it back in the oven. Serve with lemon wedges to squeeze over and a bowl of couscous – I like to toss some chopped pistachios through the couscous and add some lemon juice and zest to it.

     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary