Lemongrass & Chilli Seabass



A light and simple dish from Georgina Davies, this recipe is quick, flavoursome and the perfect way to get more fish into your diet. A must try!

2 people


- 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

Lemongrass & Chilli Seabass
Lemongrass & Chilli Seabass

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. 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.
5 - Season well and scrunch the baking paper together so that you have a parcel with the fish totally encased.
6 - Bake in the oven for 10 minutes, before unwrapping the parcel, and serving with the chopped red chilli, chopped coriander and rice


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