Whole Sea Bass with Warmed Tomato and Citrus Salsa

Impressive whole baked sea bass served with a zingy warm salsa of grapefruit, lime, ginger, and mango chutney.

Healthy Fish Seafood Main Course High Protein

Estimated Nutrition

Calories

585.1

kcal / serving

2340.4 kcal total

Carbs

21.2g

per serving

84.8 g total

Fat

23.9g

per serving

95.6 g total

Protein

71.3g

per serving

285.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mango Chutney

heaped tablespoons

Dairy

Butter

for greasing

Fruits

piece

Pink Grapefruit

chopped

piece

Lime

juice and finely grated zest

NutsSeeds

bunch

Coriander

finely chopped, stalks reserved

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

handful

Coriander

chopped

OilsFats

Olive Oil

Seafood

1.5

Sea Bass

whole, cleaned, gutted, scales removed, head on

Vegetables

0.5

piece

Cucumber

deseeded and finely diced

piece

Green Chilli

finely chopped

piece

Tomato

large

Ginger

freshly grated

Method

Preheat the oven to 200°C and grease a large piece of foil with butter.

Slash each side of the fish three times and insert chopped coriander into the gaps.

Place coriander stalks in the fish cavity and season with salt and pepper.

Wrap the fish in foil to create a parcel with the seam on the side.

Bake for 30 minutes, turning the parcel over after 15 minutes.

Mix chopped cucumber, chilli, tomatoes, grapefruit, lime, ginger, oil, and chutney together.

Transfer the cooked fish to a platter and remove the skin.

Gently heat the salsa in a pan, stir in the final coriander, and serve over the fish.