Roast Sea Bass With Chilli Lime Leaves Recipes

GRILLED SEA BASS WITH CHILI-LIME DRESSING

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
• Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat oven to 500°F. Mix first 5 ingredients and 3 teaspoons oil in small bowl. Season sauce with salt and pepper.
• Brush 9-inch-diameter glass pie dish with remaining 2 teaspoons oil. Arrange fish in prepared dish; turn to coat. Sprinkle fish with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast fish until just opaque in center, about 12 minutes. Top fish with remaining sauce and serve.

OVEN-ROASTED SEA BASS WITH GINGER AND LIME SAUCE

Steps:

• Preheat the oven to 500°F. Mix the lime juice, soy sauce, cilantro, ginger, and shallot with 3 teaspoons of oil in a small bowl. Season the sauce with salt and pepper.
• Brush a 9-inch-diameter glass pie dish with the remaining 2 teaspoons oil. Arrange the fish in the prepared dish; turn to coat. Sprinkle with salt and pepper; spoon 1/2 tablespoon sauce over each fillet.
• Roast the fish until just opaque in center, about 12 minutes. Top the fish with the remaining sauce and serve.

BAKED SEA BASS WITH HERBS AND LIME

Steps:

• Pre-heat the oven to gas mark 6/400F/200°C
• Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
• Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
• Make slashes diagonally across the fish, about 4 cuts on each side.
• Place the fish in an oiled roasting tray and brush lightly with some of the oil.
• Grate the zest of 1 lime and squeeze the juice.
• In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
• Cut the remaining 2 limes in 4s and place alongside the fish.
• Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
• Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
• If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
• Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
• To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!