Save to your scrapbook
Baked Sea Bass with Avocado and Sesame
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This is a lighter alternative to a big roast; it takes a short time to prepare – the syrup and purée are easily made – and is quick to cook. The list of ingredients looks long but that's just because the same ingredients crop up in each element – it won't seem as many once you get going. I blanch the coriander to take the bitter taste out, but you don't really need to: it's me being pedantic. Add a touch more sugar to balance it if you don't though.
Typical values per serving:
This recipe was first published in April 2007.