Baked seabass with ginger & spring onions

Domini Kemp Baked Seabass, ginger and spring onion with Soba noodle salad. Photograph: Aidan Crawley

Domini Kemp Baked Seabass, ginger and spring onion with Soba noodle salad. Photograph: Aidan Crawley

Sat, Sep 19, 2015, 01:00

   
  • Serves: 4
  • Cooking Time: 15 mins
  • Course: Main Course
  • Cuisine: Chinese

Ingredients

  • 4 seabass fillets, skin on
  • 1 knob (thumb-sized) ginger, peeled and grated or chopped
  • 2 cloves garlic, finely sliced
  • 1 tsp sesame oil
  • 2 tbsp tamari/soy sauce
  • 1 bunch spring onion, finely sliced

Method

Take all the ingredients except the fish and mix well together in a bowl. Get a gratin dish and sprinkle four piles of the mixture in a thinness layer and top each one with a fillet, skin-side up.

Top each fillet with more of the mixture and bake in the oven at 200 degrees for 12-15 minutes.

Alternatively, you can grill it, though keep it slow so you don’t char the topping, which will make it bitter. If you want to, sprinkle with a smidge more sesame oil after cooking.