Sea bass baked pastry with ginger and garlic
1 large sea bass, filleted, skinned and boned (650g – 1kg)
I tsp grated ginger
1 tsp deseeded, chopped chilli
Good handful coriander leaves
Zest of 2 limes
100g unsalted butter
Soy sauce
225g ready rolled puff pastry
1 egg, beaten to glaze
Teaspoon sesame seeds
Mix the ginger, chilli, zest and coriander with the butter.
Lay the ready rolled puff pastry on a baking sheet lined with baking parchment.
Place a fillet of bass skin side down on the pastry (although we’ve removed the skin).
Season the fillet with a drizzle of soy sauce. Spread the ginger chilli butter over the
fillet. Drizzle soy over the remaining fillet, sandwich on top.
Fold the ready rolled pastry over the top fillet, tuck in and crimp around the sides of
the parcel.
Brush with eg wash. Sprinkle with sesame seeds.
Place in a 220°C preheated oven for 15 minutes; reduce the temperature to 150°C and
bake for a further 5 minutes.
Remove from the oven, rest for 5 minutes before serving.
Accompany with a stirfry of seasonal green vegetables – samphire, sugar snaps,
asparagus and broad beans.