Oven-baked Sea Bass with refreshing exotic mango salsa
Ingredients
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4 medium-sized sea bass, whole
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4 tbsp sesame oil or olive oil
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2 finely sliced limes
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fresh coriander sprigs
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2 finely cut ripe mangos (diced)
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1 large, finely chopped onion (diced)
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2 avocado, not very ripe (diced)
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juice of 1 lime
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3 tbsp mango juice
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3 – 4 tbsp finely-chopped coriander
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salt and chilli flakes (optional)
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basmati rice to serve
Preparation
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Descale and gut the Sea Bass.
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Deeply score the flesh with a knife in 3 – 4 places to ensure even cooking.
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Line a baking tray with parchment paper and place the sea bass.
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Brush the entire Sea Bass, including its cavity, with olive oil and season.
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Place some coriander sprigs and lime slice inside the cavity.
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Preheat the oven to 200 degrees Celsius.
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Place all the mango salsa ingredients into a large bowl, add salt and leave in the fridge for the flavours to develop.
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Bake the Sea Bass for 20 minutes until skin starts to peel away. (The time depends on the size of the fish)
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Serve the whole fish by pouring mango salsa over them and serving them with a green salad or steamed rice with cumin.
