2 sea bass fillets

½ a green chilli, chopped

½ a red chilli, chopped

2 sticks of lemongrass

1 small bunch of coriander

1 inch of ginger, peeled

1 tbsp of olive oil

2 cloves of garlic

2 limes

Serve with brown rice



  1. Heat the oven to 180°C.
  2. Blitz the green chilli, garlic, ginger, zest and juice of one of the limes, olive oil and half the coriander in a food processor to make a paste (if you don’t have a food processor, you can finely chop all of these ingredients and mix together).
  3. Bash the lemongrass sticks with a rolling pin to slightly break them up – this releases their wonderful citrusy flavours.
  4. Rip off a large piece of baking paper (big enough to wrap both fish fillets up in a parcel) and place it on a baking tray.
  5. Slice the remaining lime and place on the baking tray; lay the sea bass fillets on top. Spoon over the paste and top with the bashed lemongrass.
  6. Season well and scrunch the baking paper together so that you have a parcel with the fish totally encased.
  7. Bake in the oven for 10 minutes, before unwrapping the parcel, and serving with the chopped red chilli, chopped coriander and rice


Remember to share your  #ONEINAMILLION successes with us and #ROBERTWELCH.

To see more delicious creations follow Georgina on Instagram or visit her website.

blog post