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Coriander Baked Sea Bass with Steamed Purple Sprouting Broccoli and a Coriander Raita

Healthy, luxurious sea bass baked in coriander paste, served with steamed broccoli, butter, and a refreshing cucumber coriander raita.

EasyGluten-FreeHealthyFishSeafood

Estimated Nutrition

Per Serving Total
Calories 456.1 kcals 1824.2 kcals
Carbohydrates 13.5 grams 54.1 grams
Fat 32.2 grams 128.8 grams
Protein 28.9 grams 115.4 grams
Cook Time
25 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
25
g
Palm Sugar
0.5
tsp
Sugar
Dairy
200
g
Yoghurt
50
g
Butter
unsalted
Fruits
1
piece
Lemon
juice only
NutsSeeds
120
g
Coriander
leaves and stalks, washed thoroughly
3
piece
Garlic
cloves, peeled
1
tsp
Salt
2
tsp
Cumin
ground, toasted
2
tbsp
Coriander
fresh leaves, finely chopped
1
piece
Black Pepper
freshly ground, to taste
2
tbsp
Coriander Cress
optional garnish
OilsFats
3
tbsp
Vegetable Oil
Seafood
1
piece
Sea Bass
whole, fins removed, cleaned and gutted
Vegetables
1
piece
Green Chilli
stalk removed
0.5
piece
Cucumber
finely chopped
225
g
Purple Sprouting Broccoli
one bunch
2
tbsp
Baby Red Sorrel Cress
optional garnish

Steps

  • Preheat the oven to 180°C.
  • Blend coriander, garlic, chilli, palm sugar, oil, salt, sugar, and lemon juice into a paste.
  • Place sea bass on a foil-lined tray and coat with the coriander paste.
  • Cover fish with a second sheet of foil and bake for 10 minutes.
  • Remove the top foil and cook for another 10 to 15 minutes.
  • Mix yoghurt, toasted cumin, cucumber, and chopped coriander in a bowl and season.
  • Steam the purple sprouting broccoli for 4 to 7 minutes and toss with butter.
  • Serve the sea bass meat over the broccoli with a spoonful of raita and optional cress.