Oriental Roast Sea Bass

I love Oriental cooking at the moment. Lots of dishes on my menu use Oriental herbs and spices and they accompany sea bass particularly well. I was inspired to make this recipe after one of my trips to my local Thai restaurant last year; now I cook it at home.

1 hour marinating time, cooking time 20 minutes

Recipe author: Aldo Zilli
Fish Cook, From Shrimp to Swordfish
Photography by David Munns

Reproduced courtesy of Jacqui Small publishing

Publisher's Copyrighted Material
Category:  Main Course Midweek Express  - 


For 4 people


  • 900 g (2lb) whole sea bass, scaled and gutted, head on
  • 1 garlic clove, thinly sliced
  • 2 teaspoons soy sauce
  • 2 tablespoons good dry white wine
  • 1 tablespoon extra virgin olive oil
  • 1 red chilli, seeded and finely chopped
  • (0.5 in) piece fresh root ginger, finely chopped
  • 1 tablespoon roughly chopped coriander
  • and Parmesan salad to serve (optional)

Oriental Roast Sea Bass Directions

  2. 1. Cut 3 diagonal slices in the body of the fish and place it on a marinating tray. Push the sliced garlic into each slit. Mix together the soy sauce, white wine and olive oil and stir in the chopped chilli, ginger and coriander. Pour evenly all over the fish and leave to marinate for 1 hour.

    Preheat the oven to 220C (425F / gas 7)

    2. Place a large piece of aluminium foil in a roasting tin large enough to hold the fish. Lay the fish in the centre and lift up the sides of the foil. Pour the marinade all over the fish then pinch together the edges of the foil to make a parcel.

    3. Cook in the oven for 20 minutes. Remove from the oven and place the whole parcel in a large serving platter. Open the foil and serve at the table, with a rocket and Parmesan salad if desired.

    Alternative fish
    : grey mullet, red snapper, bream