Grilled fish is without doubt the best way (ok… my favourite way) to eat fish. The fish retains it’s flavour, it’s lovely and juicy and it just tastes perfectly fresh. This dish is perfect for summer – it’s light, but filling and the fish is so tasty it needs just a simple side salad or two to complement the flavours.
For this dish, I also attempted to gut and descale the fish myself – first time for everything! I reckon the lockdown is a good time to learn more about preparing food from scratch completely… Though usually you’d ask your fishmonger to do this for you!
This is a recipe from Waitrose & Partners Food Magazine.
Herb-Marinated Grilled Sea Bass
Serves 4-6 | Prep 15 mins, plus marinating | Cook 20 mins
Easy | Dairy and Gluten Free
- 2 green chillies, stalks trimmed;
- 12 garlic cloves, peeled;
- 56g fresh coriander;
- 50g fresh mint, leaves picked;
- 4 tsp ground ginger;
- 5 limes, 1 cut into wedges;
- 3 whole sea bass (about 300g each), gutted.
Put the chillies, garlic, coriander, mint leaves, ginger, the juice of 3 limes, a good pinch of salt and 1 tbsp water into a blender and whizz to make a smooth salsa. Divide the salsa into 2 portions; put 1 portion in a serving bowl, cover and set aside in the fridge to serve with the fish.
Cut 3 slashes into both sides of each fish, then rub the remaining salsa all over the outside and inside of each fish. Cover, chill and marinate for 30 minutes.
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 alongside and the lime wedges for squeezing over.
Nutritional information per serving (4): 1268Kj/300kcals/6.1g fat/1.5g saturated fat/3.7g carbs/1.1g sugars/1.2g fibre/55g protein/0.8g salt.
Original recipe from Waitrsoe & Partners Food, issue August 2020, not available online.