Monday, 30 November 2015


I'm not really a fan of fish but having sampled some delightful sea fare whilst on holiday in Sardinia I'm becoming a bit more adventurous. I am a big fan of Thai flavors so by combining those with two beautiful Sea-bass fillets this weekend I create a little taste of the east that is slowly pushing me over toward the side of full blown fish foodie fanatic. It's quite simple really! All you need is some butter, garlic, chili, ginger, spring onion and a big juicy whole lemon and your on you're way to Sea-bass parcel paradise!

I've used fillets because I can't be bothered with all those fiddly bones and all that malarkey but if you want to a whole piece of fish then you can still follow the recipe below but simply cut along the belly of the bass and stuff it with your Thai marinade and you'll get the same tasty effect. 

Check you have some baking paper before having a crack at my recipe. I'm using the old en papillote method to cook my fish in. You can marinade your fish and cook it all in one go then and as the fish is wrapped up nice and snug you don't lose any of those delicious flavors as they are all captured inside that precious little package. 

Recipe below is for two fillets so ideal for two people or one very hungry Matty B:

Thai Sea-bass Fillets En Papillote

2 Sea-bass Fillets
Salt And Pepper To Season
1 Heaped Tbsp Butter
3 Grated Garlic Cloves
2 Chopped Whole Chilies
60g Grated Ginger
2 Chopped Large Spring Onions
Juice And Zest Of 1 Lemon

  1. Begin by taking a piece of baking paper approximately twice the length and width of your Sea-bass fillets. Place your fillets on the paper skin side down (you can remove the skin if you wish!) and season them with salt and pepper.
  2. In a bowl, mix together the butter, garlic, chili, ginger, spring onion, lemon juice and zest to form a kind of buttery paste. Spread two thirds of this onto one of the fillets and then popthe other fillet on top skin side up to form a kind of sea-bass sandwich. Spread the remaining buttery paste over the top of the fish.
  3. Fold over two opposite sides of the baking paper to cover the fillets and then roll up the other sides to form a parcel. Leave the fish to marinate in the fridge for at least one hour.
  4. After the hour of marinating, pop your oven on to 180 degrees (160 fan). Once warm enough, pop the fishy parcel inside the oven for 15-20 minutes.
 Be careful when you remove the parcel from the oven and open it as there will be steam inside that can burn you so you may wish to leave the parcel for a few minutes to cool down slightly before you attempt to serve. Once you do get inside your little package of joy you will be hit with those amazing Thai flavors scents of lemon and ginger that are going to transport you to a far away land. Serve your fillets along side some roast potatoes or some noodles tossed in a smidge of sesame oil. A fabulous treat that's defiantly converted me to the fishy side! I am now totally all about the Thai sea-bass.

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