Roast whole sea bass with green tikka, coriander & lime
This lightly spiced, zingy fish dish gets its seductive flavour from clever Cooks’ Ingredients Green Tikka Masala Paste. If the weather’s good, throw the fish on the barbecue instead of roasting.
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
- 3 tbsp Cooks’ Ingredients Green Tikka Masala Paste
- 1½ unwaxed limes, zest of 1, then sliced, juice of ½
- 25g pack coriander
- 2½ tbsp sunflower oil
- ½ tsp sea salt flakes
- 2 whole sea bass
- 200g pack sugar snap peas
- 4 tbsp natural yogurt
- 250g pouch coconut rice, to serve (optional)
Start with the spice paste: put 2 tbsp green tikka paste in a blender or food processor with the lime zest and juice, ½ the coriander (leaves and stalks), 1 tbsp oil, the salt and plenty of ground black pepper. Whizz to a smooth paste.
Preheat the oven to 190ºC, gas mark 5. Pat the fish dry with kitchen paper. Moving from the tail towards the head, run the tip of a sharp knife along one side of the backbone of each fish, a few millimetres away from the backbone itself, to create a deep pocket between the flesh and spine. Turn the fish over and repeat. Spoon the spice paste into the pockets (if any spills out, push it into the cavity).
Brush both sides of the fish with 1 tbsp oil. Put on a baking tray, then stuff the cavities with the lime slices. Roast for 10 minutes. Coat the sugar snaps in the remaining ½ tbsp oil, season and add to the tray. Cook for another 5-10 minutes until the flesh of the fish is opaque and flakes easily and the sugar snaps are tender.
Meanwhile, in a small bowl, swirl the remaining 1 tbsp tikka paste into the yogurt. Cook the rice according to pack instructions (if using). Serve the cooked fish and sugar snap peas scattered with the remaining coriander leaves, with the yogurt sauce and rice if liked.
Typical values per serving when made using specific products in recipe