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- 4
cm (1½in) piece root ginger, sliced
- 1
lemongrass stalk, outer leaves removed and roughly chopped
1tbsp chopped fresh or kaffir lime leaves in brine, drained (we like Thai Taste, £1.19 for 200g)
6 x 300 g (11oz) sea bass or bream, filleted into 12 fillets
Small bunch spring onions, shredded
Small bunch coriander, roughly chopped
- 1
lime, sliced
- Step 1
Preheat the oven to 180°C (160°C fan) mark 4. Put the ginger, lemongrass and lime leaves into a food processor. Whiz until the mixture forms a paste. Slash each fish fillet three times on the skin side, taking care not to cut through to the flesh.
- Step 2
Lay six of the fillets skin-side down in a roasting tin and divide the ginger and lemongrass paste among them. Top with spring onion, coriander and lime slices. Lay the remaining six fish fillets on top, skin side up.
- Step 3
Bake for 15-20min until cooked through. Serve with the sesame rice and stir-fried vegetables.
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Tip
Prepare the paste for the fish up to 24hr ahead, then cover and chill. Make the recipe up to the end of step 2 up to 2hr before cooking and chill, covered.
To use, complete the recipe.
Per Serving:
- Calories: 184
- Total carbs: 7 g
- Sugars: 2 g
- Total fat: 4 g
- Saturated fat: 1 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
