Sea bass with coriander sauce

Ingredients 4 pieces of sea bass, about 150g (6oz) each 5 large cloves of garlic, peeled and chopped a piece of fresh ginger, about a 2in cube, peeled and chopped 3 tbs olive oil 1 tsp black mustard seeds 3 dried red peppers 1 tsp ground turmeric 1

Ingredients

4 pieces of sea bass, about 150g (6oz) each

5 large cloves of garlic, peeled and chopped

a piece of fresh ginger, about a 2in cube, peeled and chopped

3 tbs olive oil

1 tsp black mustard seeds

3 dried red peppers

1 tsp ground turmeric

1 large bunch of fresh green coriander

3 tbsp lemon juice

1 tsp salt

Method

THIS is a delicious way of cooking sea bass, suitable for a dinner party.

The sauce is not as spicy as it sounds, and the method of wrapping up the fish keeps the juices in and the oven clean. Quantities are for four.

Wash the fish and pat dry. Pre-heat the oven to Gas Mark 6, 200 deg C, 400 deg F.

Put the chopped ginger and garlic into a blender with 3 tbsp water, blend to a paste. Heat the olive oil in a frying-pan over medium heat and add the mustard seeds. As soon as they begin to pop, add the dried peppers, the paste from the blender and the turmeric. Fry, stirring, for a couple of minutes, then put the contents of the frying pan back into the blender with the green coriander, lemon juice and salt. Blend at high speed until you have a smooth green paste.

Line a roasting dish with aluminium foil, enough to completely wrap the fish. Put the fish on the foil and cover with the green sauce, wrap round with the foil. Bake in the pre-heated oven for 30 minutes, or until the fish is tender.

Serve with Basmati rice.

JUDY BROADWAY