Baked Sea Bass with Raisins, Preserved Lemons, Ginger & Coriander

Baked Sea Bass with Raisins, Preserved Lemons, Ginger & Coriander

Serves: 6–8 

Ingredients

For the Spice Paste:

• 20g fresh root ginger, peeled and finely grated

• 2 garlic cloves, finely grated

• Scant ¼ tsp cayenne pepper

• Juice of ½ small lemon

• 2 tbsp extra virgin olive oil

• Sea salt & freshly ground black pepper

For the Stuffing:

• 125g unsalted butter, softened

• 40g ground almonds

• 75g raisins (soaked in boiling water for 15 mins, drained, and dried)

• 2 globes of stem ginger, very finely chopped

• 2 preserved lemons, flesh and rind finely chopped (pips removed)

• 1 garlic clove, finely grated

• 2 tbsp chopped coriander leaves

For the Fish:

• 1.9kg (4lb 4oz) sea bass, gutted, scaled, and washed

• Extra virgin olive oil, for drizzling

• 1 unwaxed lemon, finely sliced, plus wedges to serve

• Couscous, to serve 

Instructions

1. Prep: Preheat the oven to 210°C fan (425°F) or Gas Mark 7. Mix the spice paste ingredients in one bowl and the stuffing ingredients in another. Season both well.

2. Clean: Wash the fish and pat it thoroughly dry with paper towels.

3. Slit & Stuff: Make diagonal slashes on each side of the fish, cutting down to the bone. Rub the spice paste into these slits. Then, carefully push the butter stuffing inside the cavity of the fish, pushing it up toward the head to fit it all in.

4. Assemble: Lay a double layer of greaseproof paper on a tray and brush with oil. Lay lemon slices on the paper, place the fish on top, and top with more lemon slices. Drizzle with olive oil and season.

5. Bake: Roast for 30 minutes. Check the thickest part near the bone; the flesh should be white and opaque, not glassy.

6. Serve: Serve with lemon wedges and couscous tossed with pistachios and lemon zest.

Nutrition (est. per serving): ~485 cal | 44g protein | 30g fat | 12g carbs | 2g fibre