Sea Bass with Coriander and Chilli Recipe

(61 ratings)

Seabass with coriander and chilli is the perfect dish for an al fresco supper or BBQ.

seabass with coriander and chilli photo

A whole sea bass stuffed with fragrant Asian herbs and spices including coriander, chilli and cumin seeds.

This recipe is taken with permission from Sunshine on a Plate, by Shelina Permalloo.


  • 1 x 1kg whole sea bass, gutted and scaled
  • ½ bunch fresh coriander, roughly chopped
  • 2 red chillies, finely chopped
  • 1 tbsp cumin seeds, toasted
  • 2 tbsp extra-virgin olive oil
  • sea salt

For the dressing:

  • juice of 2 limes
  • 1 tsp unrefined light muscovado sugar
  • 1 tsp fish sauce
  • 2 tbsp olive oil


  1. Preheat the oven to 190°C/gas 5

  2. Clean the sea bass, wiping it inside and out with kitchen paper

  3. Use a sharp knife to gently score the fish with 3–4 diagonal cuts on both sides. Stuff the inside of the fish with the fresh coriander

  4. Mix together the chillies, cumin seeds, olive oil and salt and rub this mixture all over the outside of the fish. Place the fish on a baking tray and bake in the oven for about 30 minutes. The skin should crisp up nicely as the fish is not covered

  5. Check if the fish is cooked – the flesh should be opaque and feel firm to the touch. Return to the oven for a further 5 minutes if necessary. Meanwhile, whisk together the dressing ingredients. Once the fish is cooked, remove the fillets using two spoons and then drizzle a little dressing over each portion

Shelina Permalloo
Chef and Masterchef winner

Masterchef winner Shelina Permalloo grew up on the tiny island of Mauritius, which is renowned for the vibrant, colourful, delicately spiced cuisine that helped her triumph on the popular TV show. Shelina Permalloo's first cookbook, Sunshine on a Plate, celebrates her roots and seeks to inspire readers to give Mauritian cooking a go at home. Buy Sunshine on a Plate by Shelina Permalloo (£21; Ebury Press).