SERVES 2

INGREDIENTS

2 sea bass fillets

½ a green chilli, chopped

½ a red chilli, chopped

2 sticks of lemongrass

1 small bunch of coriander

1 inch of ginger, peeled

1 tbsp of olive oil

2 cloves of garlic

2 limes

Serve with brown rice

 

METHOD

  1. Heat the oven to 180°C.
  2. Blitz the green chilli, garlic, ginger, zest and juice of one of the limes, olive oil and half the coriander in a food processor to make a paste (if you don’t have a food processor, you can finely chop all of these ingredients and mix together).
  3. Bash the lemongrass sticks with a rolling pin to slightly break them up – this releases their wonderful citrusy flavours.
  4. Rip off a large piece of baking paper (big enough to wrap both fish fillets up in a parcel) and place it on a baking tray.
  5. Slice the remaining lime and place on the baking tray; lay the sea bass fillets on top. Spoon over the paste and top with the bashed lemongrass.
  6. Season well and scrunch the baking paper together so that you have a parcel with the fish totally encased.
  7. Bake in the oven for 10 minutes, before unwrapping the parcel, and serving with the chopped red chilli, chopped coriander and rice

 

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