- 4 spring onions
- ½ a bunch of fresh coriander , (15g)
- 2 x 300 g whole sea bass , scaled, gutted, trimmed, from sustainable sources
- 2 tablespoons Thai red curry paste
- 1 lime
- Trim and halve the spring onions, finely shred lengthways and place in a bowl of ice-cold water to crisp up. Pick in the coriander leaves, reserving the stalks.
- Place a large non-stick frying pan on a medium-high heat.
- With a sharp knife, score the sea bass skin at 2cm intervals, then rub all over with the curry paste, inside and out, getting into all the cracks and crannies.
- Pack the coriander stalks into the cavities, season with sea salt and black pepper, then place in the hot pan with 1 tablespoon of olive oil.
- Cook for 3 to 4 minutes per side, or until dark golden and cooked through (depending on the thickness of your fish).
- Drain and shake off the spring onions and coriander and pile on to your plates.
- Sit the sea bass on top, spooning over any spicy oil from the pan. Finely grate over the lime zest, and serve with lime halves, for squeezing over.
Source: Jamie Oliver