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Cumin, lime and chilli sea bass
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This quick and easy dish takes inspiration from Palestine, where cumin is often used as a flavour enhancer for white fish. Serve with crushed potatoes and some wilted greens, if you like.
1½ tsp cumin seeds
2 whole sea bass, gutted and scaled (ask the fish service counter to do this for you)
4 tbsp extra virgin olive oil
1 lime, zest and juice
1 small red chilli, finely chopped
½ tsp salt
¼ tsp ground black pepper
½ x 28g pack fresh coriander
1. Toast the cumin seeds in a small pan for 1-2 minutes, until fragrant; set aside. Using a sharp knife, score both sides of the fish with diagonal cuts about 2cm apart, cutting down to the bone. Mix the toasted cumin with all the other ingredients except the coriander in a small bowl. Use your hands to rub the marinade over each fish on both sides, making sure you get it into the incisions. Divide the coriander between the fish cavities and leave to marinate for 10 minutes. Preheat the grill to medium-high.
2. Put the fish in a lightly greased roasting tin. Cook under the grill for 10-12 minutes, turning once, until just cooked through and the flesh is opaque. Serve with crushed potatoes and wilted greens, if liked.
Typical values per serving:
This recipe was first published in Sun Feb 28 10:29:58 GMT 2021.
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