Oven-baked seabass
Sachins’ head chef Bob (Kulmeet) Arora shares a simple and nutritious seabass dish which can be whipped up in 20 minutes. A great source of protein and Omega-3 fatty acids, this recipe is also ideal for those following a low-carb diet.
Author: Bob Arora, Sachins
Ingredients
- 2 pieces of sea bass
- For the fish paste:
- 2 shallots, sliced
- 2 garlic cloves
- 12 curry leaves
- 2tsp chilli powder
- 1tbsp coriander
- 1tsp salt
- ½tsp pepper
- ½tsp turmeric
- ½tsp yellow curry powder (optional)
- 1tbsp vegetable oil
- 1tbsp lime juice
- To ganish:
- Fried curry leaves
Method
- Preheat the oven to 180C/Gas 4.
- Pat the fish dry, remove any bones, and place on a greased or parchment-lined baking tray.
- Place all the ingredients for the fish paste in a food processor and pulse until finely chopped.
- Scrape down the sides of the food processor, pulse again, and repeat until you have a thick paste (it doesn’t need to be completely smooth).
- Brush the fish paste on the tops and sides of the fish.
- Bake the fish in the oven until cooked through – approx. 12-18 mins depending on thickness.
- Serve with green veg or a side salad.
