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    John Gregory-Smith's Whole grilled Persian-style sea bass

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    John Gregory-Smith's Whole grilled Persian-style sea bass

    This green chilli-spiced fish with salsa is so easy to make. Bursting with big flavours, it has a gentle background warmth from the ground ginger. 

    • Preparation time: 10 minutes, plus marinating
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus marinating

    Serves: 4-6

    Ingredients

    2 green chillies, stalks trimmed
    12 garlic cloves
    2 x 28g packs coriander
    2 x 25g packs mint, leaves picked
    4 tsp ground ginger
    5 limes, 1 cut into wedges
    3 whole sea bass (about 300g each), gutted 

    Method

    1. Put the chillies, garlic, coriander, mint, ginger, the juice of 3 limes, a good pinch of salt and 1 tbsp water into a blender; whizz into a smooth salsa. Divide into 2 portions, put 1 portion in a serving bowl, cover and set aside to serve with the fish.

    2. Cut 3 slashes into both sides of each fish then rub 1 portion of the salsa all over the outside and inside of each fish. Cover and marinate for 30 minutes.

    3. Preheat the grill to high. Put the fish on a rack and grill for 6-8 minutes on each side until charred and cooked through. Transfer to a serving dish and squeeze over the juice of 1 lime. Serve immediately with the remaining salsa and lime wedges.

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    This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue

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