Baked Sea Bass With Lemon Grass And Red Onions

Recipe By:
Olivier
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  • Yield 3 Servings
  • Level Medium

This recipe will taste delicious using fish such as red or grey mullet, red snapper, salmon or tilapia
 

Ingredients

  • 1 sea bass, about 675g/l 1/2 lb, cleaned and scaled
  • 30ml/2 tablespoon olive oil
  • 2 lemon grass stalks, finely sliced
  • 1 red onion, finely shredded
  • 1 chilli, seeded and finely chopped
  • 5cm/2in piece fresh root ginger, finely shredded
  • 45ml/3 tablespoon chopped fresh coriander (cilantro)
  • Rind and juice of 2 limes
  • 30ml/2 tablespoon light soy sauce
  • Salt and ground black pepper
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Directions

  1. 1. Soak a fish clay pot in cold water for 20 minutes, then drain.
  2. 2. Make four to five diagonal slashes on both sides of the fish.
  3. 3. Repeat the slashes on one side in the opposite direction to give an attractive cross-hatched effect.
  4. 4. Rub the sea bass inside and out with salt, pepper and 15ml/l tablespoon of the olive oil.
  5. 5. Mix together the Thai ingredients -the lemon grass, red onion, chilli, ginger, coriander and lime rind.
  6. 6. Place a little of the lemon grass and red onion mixture in the base of the clay pot.
  7. 7. Then lay the fish on top.
  8. 8. Sprinkle the remaining mixture over the fish, then sprinkle over the lime juice, soy sauce and the remaining olive oil. Cover and place in an unheated oven.
  9. 9. Set the oven to 220°C/425 o F/Gas 7 and cook the fish for 30-40 minutes, or until the flesh flakes easily when tested with a knife. Serve immediately.
  10. COOK'S TIP:
  11. 10. This recipe will taste delicious using fish such as red or grey mullet, red snapper, salmon or tilapia. Depending on the weight of the fish, you may need to use two smaller fish rather than a whole one.