40 minutes
A flavorful and aromatic baked sea bass dish with a herb crust, served with green chutney.
Sea Bass, cleaned
0 lb
Fresh Ginger, peeled and coarsely chopped
0.25 inches
Garlic, peeled and coarsely chopped
cloves
tablespoons
Black Mustard Seeds
teaspoons
Hot Dried Red Peppers, optional
pieces
Turmeric Powder
teaspoons
Chinese Parsley, chopped
cups
tablespoons
teaspoons
1. Preheat Oven
Preheat your oven to 400°F to get it ready for baking.
2. Prepare Sea Bass
Clean and wash the sea bass thoroughly, making sure to pat it dry both inside and out.
3. Make Ginger-Garlic Paste
Combine the fresh ginger and garlic in a blender with about three tablespoons of water. Blend until you have a smooth paste.
4. Prepare Herb-Crust
In an 8–10 inch skillet, heat the olive oil over a medium-high flame. Once the oil is hot, add the black mustard seeds and wait for them to start popping. Add the hot dried red peppers and the ginger-garlic paste to the skillet. Stir everything together for about two minutes.
5. Blend Herb Crust
Transfer the contents of the skillet back to the blender and add the chopped Chinese parsley, lemon juice, and salt. Blend until you have a smooth paste, adding up to two tablespoons of water if necessary.
6. Prepare Baking Dish
Line a baking dish with heavy-duty aluminum foil, making sure the foil is large enough to fold over and completely enclose the fish. Place the sea bass in the center of the foil and cover it thoroughly with the green paste.
7. Bake Fish
Fold the foil over the fish, sealing it tightly to retain moisture and flavor during baking. Place the wrapped fish in the preheated oven and bake for 30 minutes.
8. Serve
Carefully remove the fish from the oven and unwrap it. Transfer the fish to a warm platter, making sure it is tender and flaky. Serve with plain Basmati rice and a tomato or onion relish.
Use salmon fillets with a dill-infused herb crust, served with a sauce of sour cream, lemon juice, and fresh dill.
Swap the sea bass for chicken breasts and use a blend of cilantro, garlic, and yogurt for a tangy sauce.
Replace the sea bass with lamb chops, and use a mint pesto made from fresh mint, pine nuts, Parmesan, and olive oil.
A blend of Parmesan and Italian herbs as the crust for cod fillets, paired with a fresh relish of chopped tomatoes, basil, and balsamic vinegar.
For a vegetarian twist, use firm tofu and a panko herb crust, served with a salsa made from mango, red chili, lime juice, and cilantro.
Select the freshest sea bass possible with bright, clear eyes and red gills, or firm, shiny flesh for fillets, and a clean ocean-like smell.
Bake sea bass until it reaches an internal temperature of 145°F (63°C) and is moist and flaky to avoid drying out.
Use fresh herbs and pulse with other ingredients in a food processor until combined but still textured for the best flavor and crust consistency.
Use fresh ingredients and balance acidity, sweetness, and heat to complement the fish without overpowering it.
Brush the fillets with Dijon mustard or mayonnaise before adding the herb crust to ensure it sticks and adds flavor.
Comments (0)