Roast sea bass with chilli & lime leaves

Name: Roast sea bass with chilli & lime leaves
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 fennel bulbs, halved and very thinly sliced; 5 Tbsps chopped fresh coriander; 4 garlic cloves, crushed; 4 teaspoons very finely chopped lemongrass; 3 lime leaves, very finely shredded; 1 fresh red chilli, deseeded and finely chopped; 2 red onions, very thinly sliced; 2 Tbsps sunflower oil; 4 Tbsps each Thai fish sauce and rice wine vinegar; 2 x 675g 1½lb sea bass, descaled and filleted; 6 long outside leaves from spring onions or two knotted together, for tying (See try below)

Roast sea bass with chilli & lime leaves might be a good recipe to expand your main course repertoire. This recipe serves 4. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 573 calories, 83g of protein, and 18g of fat per serving. A mixture of two knotted together, g 1½lb sea bass, lime leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the sunflower oil you could follow this main course with the Banana Bread no.7 as a dessert. From preparation to the plate, this recipe takes approximately 35 minutes. It will be a hit at your The Super Bowl event. It is an expensive recipe for fans of American food.

Instructions

Mix all the dressing ingredients together,then set aside.2

Heat the oil, then fry the onions and fennel with the chilli, lime leaves and lemongrass for 10 mins, or until the onion and fennel are completely tender. Stir in the coriander.3

Ingredients you will need

Lime Leaves

Lemon Grass

Coriander

Chili Pepper

Fennel

Onion

Cooking Oil

Heat oven to 220C/fan 200C/gas

Equipment you will use

Oven

Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked.

Ingredients you will need

Fish

Serve with jasmine rice to soak up the delicious juices.

Ingredients you will need

Jasmine Rice

Equipment

Oven

Ingredients

Servings:

fennel bulbs, halved and very thinly sliced 5Tbsps

chopped fresh coriander 4

garlic cloves, crushed 4teaspoons

very finely chopped lemongrass 3

lime leaves, very finely shredded 1

fresh red chilli, deseeded and finely chopped 2

red onions, very thinly sliced 2Tbsps

sunflower oil 4Tbsps

each Thai fish sauce and rice wine vinegar 2

x 675g 1½lb sea bass, descaled and filleted 6

long outside leaves from spring onions or two knotted together, for tying (See 'try' below)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Ziobaffan Organic Pinot Grigio with a 4.6 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.