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John Gregory-Smith's Whole grilled Persian-style sea bass
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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.
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
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.
This recipe first appeared in Waitrose & Partners Food, May 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 853kJ
This recipe was first published in April 2019.