Recipe home
Sea bass with ginger and spring onion
Ingredients
1 fine line-caught sea bass (about 1.5kg),
scaled and gutted
1-2 tablespoons sesame or sunflower oil
6-8 spring onions, chopped
a walnut-sized piece of fresh ginger,
slivered
2-3 tablespoons soy sauce
pinch of sugar and sea salt
To serve
lime quarters
spring onions, trimmed
Sea bass, with firm, large-flaked, juicy white flesh, is the perfect candidate for baking in foil.
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Method
Score the fish 2-3 times on both sides and lay it on a sheet of well-oiled foil, shiny side up. Sprinkle inside and out with spring onion, ginger, soy, sugar, salt and a little more oil. Fold the foil over the fish, enclosing it. Make a double fold over the top and tuck in the sides. Leave to come up to room temperature if it's straight from the fridge.
Heat the oven to 180°C (160°C fan oven)gas mark 4.
Bake the fish for 30-40 minutes, depending on its thickness. Test for doneness with your thumb - the flesh should feel hot and firm. Remove from the oven and rest for 10 minutes before unwrapping. Serve with lime quarters and more spring onions.
Save all the leftovers for soup: bones, head, fragments of fish flesh, not forgetting the exquisite morsels in the cheeks.
Comments
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