A beautifully plated dish of Sea Bass in Green Chutney, featuring a whole sea bass covered in a vibrant green chutney made from fresh coriander, ginger, garlic, and spices. The fish is cooked to perfection, wrapped in banana leaves or foil, and presented on a rustic ceramic platter. The dish is garnished with lemon wedges and extra chutney on the side. Served alongside plain basmati rice and a tomato and onion relish. The platter rests on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Sea Bass in Green Chutney

This fragrant sea bass dish is coated in a fresh green chutney and baked to perfection, bringing bold and aromatic flavors to your plate.
Portions:2
Preparation Time: 15 minuten
Cooking Time:30 minuten
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Equipment

  • baking dish
  • Aluminum foil or banana leaves
  • Electric blender
  • Frying pan
  • knife
  • Mixing spoon

Ingrediënten

  • 900 g whole sea bass with head and tail, cleaned
  • 2.5 cm cube fresh root ginger
  • 5 garlic cloves
  • 2 tablespoons vegetable oil
  • ½ teaspoon black mustard seeds
  • 2 whole hot dried red peppers optional
  • ½ teaspoon ground turmeric
  • 1 teacup chopped fresh green coriander leaves
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt

Instructies

  • Wash the sea bass thoroughly inside and out under cold running water and pat dry.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Peel and coarsely chop the ginger and garlic.
  • Blend them with 3 tablespoons water until a smooth paste forms.
  • Heat the oil in a frying pan over medium-high heat.
  • Add the mustard seeds and stir until they begin to pop.
  • Add the dried red peppers and stir once.
  • Pour in the ginger-garlic paste, add the turmeric, and fry for 2 minutes.
  • Transfer the contents of the frying pan back into the blender.
  • Add the coriander, lemon juice, and salt.
  • Blend to a smooth paste, adding up to 2 tablespoons of water if needed.
  • Line a large baking dish with foil or banana leaves.
  • Place the sea bass on top and coat it thoroughly with the coriander paste, inside and out.
  • Fold the foil or banana leaves over the fish to enclose it completely.
  • Bake in the preheated oven for 30 minutes.
  • Carefully unwrap the fish and transfer it to a serving platter.
  • Spoon any leftover chutney from the foil onto the fish before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with plain basmati rice and a side of Tomato and Onion Relish for a balanced meal.
Wine Advice:
Pair this flavorful dish with a crisp Sauvignon Blanc or a light and citrusy Albariño to complement the fresh chutney flavors.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 6 g | Protein: 40 g | Fat: 20 g | Fiber: 2 g | Sugar: 1 g | Salt: 0.8 g
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Recipe Category Fish / Seafood / Main Dish
Country India
Season: All seasons
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