Sea Bass with Coriander and Chilli Recipe

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serves: 4

This recipe is taken 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


  • Preheat the oven to 190°C/gas 5

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

  • 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

  • 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

  • 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

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(47 ratings)
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