Jamie Oliver 5 Ingredients Sea Bass is made with spring onions, fresh coriander, whole sea bass, Thai red curry paste, and lime. The recipe takes 30 minutes in total and serves 2 people.
🧡 Why You’ll Love This Sea Bass Recipe:
- Flavorful: Packed with garlic and herbs for a delicious taste.
- Family-Friendly: Loved by both kids and adults alike.
- Elegant Presentation: Looks gourmet , but is simple to make.
🐟 Jamie Oliver 5 Ingredients Sea Bass Ingredients
- 4 spring onions
- ½ a bunch of fresh coriander, (15g)
- 2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
- 2 tablespoons Thai red curry paste
- 1 lime
🥘 How To Make Jamie Oliver 5 Ingredients Sea Bass
- Trim and halve the spring onions, then finely shred them lengthways. Place them in a bowl of ice-cold water to crisp up. Pick the coriander leaves and set aside the stalks.
- Place a large non-stick frying pan on medium-high heat.
- Score the sea bass skin at 2cm intervals with a sharp knife. Rub the fish all over with curry paste, making sure to get into all the cracks and crannies.
- Pack the coriander stalks into the cavities of the fish—season with sea salt and black pepper.
- Add 1 tablespoon of olive oil to the hot pan. Cook the fish for 3 to 4 minutes per side , until it is dark golden and cooked through.
- Drain the spring onions and coriander, then shake off any excess water. Pile them onto your plates.
- Place the cooked sea bass on top of the spring onions and coriander. Spoon over any spicy oil from the pan. Finely grate lime zest over the fish and serve with lime halves for squeezing over.
💭 Recipe Tips
- Crisp Up the Spring Onions: Soak them in ice-cold water for extra crunch.
- Score the Fish: Make shallow cuts in the skin to let the curry paste seep in.
- Use Fresh Herbs: Fresh coriander leaves add a burst of flavor.
🥗 What To Serve With Sea Bass?
Serve sea bass with Brown Rice Salad, Stuffed Tomatoes,Dauphinoise Potatoes, Coleslaw Red Cabbage, Pickled Beetroot, Olive Bread, or Red Pepper Pasta.
How To Store Leftovers Sea Bass
- In the fridge: Store leftovers sea bass in an airtight container for 2 days.
- In the freezer: Store leftovers sea bass in an airtight container for 1 month.
🥵 How To Reheat Leftovers Sea Bass
- In the oven: Reheat leftovers sea bass for 7 minutes at 350°F.
- In the microwave: Reheat leftovers sea bass on medium power for 2-3 minutes.
- On the stove: Reheat leftovers sea bass in a pan over medium heat for 5 minutes.
- In the air-fryer: Reheat leftovers sea bass for 3 minutes at 350°F.
FAQ’S:
Can I Use Lime Juice Instead Of Lime Zest?
You can use lime juice instead of lime zest, but it will change the flavor profile. Lime zest adds a fresh, aromatic quality that lime juice can’t fully replicate.
How Do I Prevent The Sea Bass From Sticking To The Pan?
To prevent the sea bass from sticking, ensure the pan is preheated and well-oiled. Using a non-stick pan also helps. Gently lift the fish with a spatula before flipping.
Can I Use Frozen Sea Bass For This Recipe?
Yes, you can use frozen sea bass. Thaw it completely in the refrigerator before cooking to ensure even cooking and better texture.
How Do I Prevent The Sea Bass From Being Too Spicy?
To prevent the sea bass from being too spicy, use less curry paste or choose a milder variety. You can also adjust the amount based on your spice tolerance.
Jamie Oliver 5 Ingredients Sea Bass Nutrition Facts
- Calories: 410
- Fat: 28.1g
- Saturates: 4.8g
- Sugars: 1.2g
- Salt: 1.5g
- Protein: 37.4g
- Carbs: 2.1g
- Fiber: 0.2g
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Brussels Sprouts
- Jamie Oliver 5 Ingredients Tuna Pasta
- Jamie Oliver 5 Ingredients Flapjacks
- Jamie Oliver 5 Ingredients Lemon Pasta
Jamie Oliver 5 Ingredients Sea Bass
Description
Jamie Oliver 5 Ingredients Sea Bass is made with spring onions, fresh coriander, whole sea bass, Thai red curry paste, and lime. The recipe takes 22 minutes in total and serves 2 people.
Ingredients
Instructions
- Trim and halve the spring onions, then finely shred them lengthways. Place them in a bowl of ice-cold water to crisp up. Pick the coriander leaves and set aside the stalks.
- Place a large non-stick frying pan on medium-high heat.
- Score the sea bass skin at 2cm intervals with a sharp knife. Rub the fish all over with curry paste, making sure to get into all the cracks and crannies.
- Pack the coriander stalks into the cavities of the fish—season with sea salt and black pepper.
- Add 1 tablespoon of olive oil to the hot pan. Cook the fish for 3 to 4 minutes per side , until it is dark golden and cooked through.
- Drain the spring onions and coriander, then shake off any excess water. Pile them onto your plates.
- Place the cooked sea bass on top of the spring onions and coriander. Spoon over any spicy oil from the pan. Finely grate lime zest over the fish and serve with lime halves for squeezing over.
Notes
- Crisp Up the Spring Onions: Soak them in ice-cold water for extra crunch.
Score the Fish: Make shallow cuts in the skin to let the curry paste seep in.
Use Fresh Herbs: Fresh coriander leaves add a burst of flavor.