Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Thai-style crispy sea bass on a plate with coriander and lime
Save recipe

Thai-style crispy sea bass

With fresh & zingy lime, coriander & spring onions

Thai-style crispy sea bass on a plate with coriander and lime
Save recipe

19 mins
Not Too Tricky

serves 2

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients – Quick & Easy Food

5 Ingredients – Quick & Easy Food

By Jamie Oliver

Ingredients

4 spring onions

½ a bunch of fresh coriander (15g)

2 x 300g whole sea bass, scaled, gutted, trimmed, from sustainable sources

2 tablespoons Thai red curry paste

1 lime

Method

  1. Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
  2. Place a large non-stick frying pan on a medium-high heat.
  3. With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
  4. Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
  5. Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
  6. Drain and shake off the spring onions and coriander and pile on to your plates.
  7. Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.

Tags

Recipes you may like

related features