To maintain your security you have have been logged out from Waitrose Cellar due to no activity. Sign in againClose
Up to 25% off wines and spirits to enjoy in January | Save now
Marianne Weekes - marisworld.co.uk
Title: Sea Bass
Author: Marianne Weekes
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Adding lime and chilli to the sea bass brings out a fabulous soft meal with a kick at the end that bursts flavour.
I looked to Brazil and other south American countries as the continent is on my bucket list and draws me like a bear to a honey pot.
I finally decided on some sea bass and the kaffir lime leaves are the ingredient that kicked off my recipe. I had been sidetracked by a Caipirinha recipe if you must know.
I decided to add slices of lime inside the cavity of the sea bass and sprinkle with freshly ground sea salt and chilli flakes to give the fish a kick.
I wrapped it in tin foil and baked it for a good half an hour, opening the foil up for the last 5 minutes.
The unusual pairing worked as the Rioja (Cune Rioja Reserva, Spain) is a soft wine with a woody, fruity flavour that counteracted the chilli well and added substance to the delicate flavour of the fish.
Preheat the oven to 180C. Lay the sea bass on a sheet of foil large enough to be able to wrap the fish in and seal tightly. Add a couple of slices of lime to the cavity of the fish. Mix the Kaffir leaves, chilli flakes and freshly grounded sea salt together and place in the cavity leaving some to sprinkle on top. Wrap the fish in the foil sealing the edges to keep the flavours in and place in the oven for 30 minutes. Unwrap the foil for the last five minutes. Serve with salad and sautèed potatoes.
I baked my sea bass but this would work equally well grilled or barbecued
If you don't have kaffir leaves, thyme or mint would work wonderfully too
Serving size: 2 / Calories: 76 / Fat: 2g / Saturated fat: 0g / Unsaturated fat: 1g / Trans fat: 0g / Carbohydrates: 4g / Sugar: 1g / Sodium: 144mg / Fiber: 1g / Protein: 12g / Cholesterol: 27mg