Asian Sea Bass

20th July 2017

I’ve made this loads recently and it’s great if you have some people round as the dressing can be made in advance and you just need to throw the fish in the oven for 6 minutes and you’re pretty much done.  I love the way you drizzle the dressing over at the end and the fish soaks up all of the wonderful asian flavours.  It also works really well with salmon.


Serves 2


2 sea bass fillets

4 baby courgettes (they do need to be small ones as you will be eating them raw)

2 radishes, thinly sliced with a grater or mandoline

1 large ripe avocado, roughly chopped

handful of roughly chopped coriander (optional, you can use a thinly sliced spring onion)

sea salt


For the Asian dressing

1 1/2 tbsp grated ginger

3 tbsp soya source

3 tbsp Chinese rice vinegar

1/2 small tsp mashed garlic

1 tsp honey

zest of 2 limes and the juice of 1

3 tbsp sunflower oil



Preheat the oven to 200 degrees and line a baking tray with baking parchment.

In a small bowl mix all of the ingredients together for the dressing and taste to check the seasoning.  It should taste acidic but with a little spice from the ginger and sweetness for the honey.  Put to one side.

Add a tablespoon of sunflower oil to the baking parchment and add in the fillets seasoning with the juice of the leftover lime, sea salt and black pepper.   Make sure the fillets are evenly coated and place into the preheated oven for 6 minutes until the fish flesh has started flaking away.  Spoon a little of the dressing over the sea bass and plate up straight away with the courgettes, radishes and avocado pieces scattered around or served as a side salad.  Drizzle over more dressing and serve with rice, a green salad and some roughly chopped coriander or spring onion on top.







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