Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4-6
Cooking a whole fish looks so impressive and the warmed salsa has a lovely zingy citrus flavour.
Mary Berry recipes
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Ingredients
For the sea bass
-
butter, for greasing - 1.5kg/3lb 5oz whole
sea bass, cleaned, gutted, scales removed, head on - 1 small bunch
fresh coriander, finely chopped, stalks reserved - salt and freshly ground
black pepper
For the tomato and citrus salsa
- half
cucumber, deseeded and finely diced - 1 green
chilli, finely chopped - 6 large
tomatoes - 1 pink
grapefruit - 1
lime, juice and finely grated zest - 2 tsp freshly grated
ginger - 3 tbsp
olive oil - 3 heaped tbsp
mango chutney - handful of chopped
coriander
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease a large piece of foil with butter.
Using a sharp knife make three slashes along each side of the fish, and push a little chopped coriander into the slashes. Place the coriander stalks into the cavity of the fish. Season all over with salt and pepper. Wrap the fish in foil to make a parcel. Make sure the seam of the parcel is to the side, so you can turn the fish upside down. Bake for about 30 minutes, turning over after 15 minutes, until cooked through.
To make the salsa, chop all the ingredients. Put them all into a bowl, apart from the coriander, and mix together. Season with salt and pepper.
Remove the foil, serve the sea bass on a large platter and carefully remove the skin. Heat the salsa gently in a pan, add the coriander and pour over the top or serve alongside.