Garlicky fondant potatoes
These make a delicious change to steamed or boiled potatoes - they can be made ahead and finished on the stove top
Roast sea bass with chilli & lime leaves
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Serves 4
Skip to ingredients
For the thai dressing
- 2 tbsp each sunflower oil, sesame oiland caster sugar
- 4 tbsp each Thai fish sauceand rice wine vinegar
- 4 garlic clovescrushed
For the stuffing & fish
- 2 tbsp sunflower oil
- 2 red onionsvery thinly sliced
- 2 fennel bulbshalved and very thinly sliced
- 1 fresh red chillideseeded and finely chopped
- 3 lime leavesvery finely shredded
- 4 tsp very finely chopped lemongrass
- 5 tbsp chopped fresh coriander
- 2 x 675g/1½lb sea bassdescaled and filleted
- 6 long outside leaves from spring onionsor two knotted together, for tying (See 'try' below)
Nutrition: per serving
- kcal414
- fat22g
- saturates3g
- carbs16g
- sugars12g
- fibre2g
- protein40g
- salt3.31g
Method
step 1
1 Mix all the dressing ingredients together,then set aside.
step 2
2 Heat the oil, then fry the onions and fennel with the chilli, lime leaves and lemongrass for 10 mins, or until the onion and fennel are completely tender. Stir in the coriander.
step 3
3 Lay two of the fillets from each fish, skin side down, on a sheet of foil on a large baking tray with sides. Cover with the stuffing, then top with the matching fillets, skin side up. Tie the fillets together with spring onion (or string) and chill until ready to cook. You can do this on the morning of your dinner party.
step 4
To serve: Heat oven to 220C/fan 200C/gas 7. Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked. Serve with jasmine rice to soak up the delicious juices.
