09 May 2021
Prep
15 mins
Cook
30 mins
Serves
4
Prep
15 mins
Cook
30 mins
Serves
4
Ingredients
Main Dish
- 250-500g Sea Bass Fillet
- 1 whole Lemon, thinly sliced
- 100g Butter, melted
- 5 fresh Flat-leaf Parsley sprigs, chopped
- 1 pinch Salt
- 1 pinch Sugar
Sauce
- 2 Garlic Cloves
- 1 tbsp Capers
- 2 large Red Chilli, deseeded
- 80ml Grape-seed Oil (or Olive Oil)
- 3 fresh Flat-leaf Parsley sprigs, chopped
- 1 pinch Salt
- 1 pinch Sugar
Cooking Steps
01 - Make Chilli Mojo
Machine / hand blend all the ingredients. Once complete, keep aside.
02 - Prep Fillet
Rinse fish inside and out under cold running water. Pat dry.
Make 3 shallow cuts, 1 cm-deep, in the thickest part of each side of fillet.
03 - Prep for Baking
Preheat the oven to 200°C. Place 1 piece baking paper in the centre of 1 piece foil. Place lemon and parsley in the fish cavities and brush the entire fillet with butter. Season with salt and pepper. Wrap foil securely around fish to prevent leakage. Roll up remaining ends of foil to enclose fish.
04 - Oven Bake Fillet
Bake for 17 minutes.
05 - Fork Test
Test if cooked with a fork. It should be easy to push into flesh and pull to see the flesh is opaque to the bone.
06 - Plate & Serve
Plate fish and drizzle generous spoonfuls of chilli mojo over.
Chef Tips
01
Under cooked is better than over cooked.
02
You could also use 1 large (1.5kg) whole fish for this recipe. Cook for 20-30 minutes, turning halfway, or until cooked through.
03
Fresh seafood tastes better. Shop for fresh, sustainably sourced Sea Bass.
More Information
Tools
- Blender
- Aluminium foil
- Baking paper (or banana leaf)
Pairing
- Steamed/boiled potatoes
