ROASTED SEA BASS WITH A GINGER AND CHILLI DRESSING

Prep Time 5 minutes - Total Time 35 minutes - Serves 2


I think sea bass is my favourite fish and it works so well with the warm dressing.


This recipe is perfect for weeknights or if you are pushed for time and don’t wait to be spending hours in the kitchen.


And the beauty about it is that it requires very minimal washing up.

Ingredients

  • 2 sea bass fillets.

  • 250g of baby potatoes.

  • 150g of tenderstem broccoli.


Dressing Ingredients

  • 1 garlic clove, thinly sliced.

  • 1 red chilli, thinly sliced (seeds in or out, you decide).

  • 1 small knob of ginger, thinly sliced.

  • 1 whole star anise.

  • 4 tbsp of olive oil.


Garish

  • Fresh mint.

  • Fresh coriander.

  • Fresh limes.

Method

  1. Pop the potatoes into a saucepan of salted boiling water and cook for 10 or till just tender. When ready drain, throw into a large roasting tray and give them a little crush.

  2. Add the broccoli to the potatoes, drizzle with olive oil, season well and mix everything together. Pop into a preheated oven set at 200° for 15 minutes. Halfway through give everything a mix.

  3. Once the 15 minutes are up, take the sea bass and rub with a little oil and a sprinkling of salt on both sides. Make room in the tray and add the fish skin side up. Pop back into the oven for another 5 minutes.

  4. While the fish is cooking, take all the dressing ingredients along with a pinch of salt and place them into a small saucepan. Over a very low heat gently warm the dressing. Don’t allow it to get too hot as you don’t want to burn the garlic, ginger and chillies.

  5. Once the fish is done remove it from the oven and divide the fish and veg between 2 plates. Drizzle over some of the dressing, add a squeeze of lime and add lots of the fresh herbs.

 

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