Oven-baked Sea Bass with refreshing exotic mango salsa


  • 4 medium-sized sea bass, whole
  • 4 tbsp sesame oil or olive oil
  • 2 finely sliced limes
  • fresh coriander sprigs
  • 2 finely cut ripe mangos (diced)
  • 1 large, finely chopped onion (diced)
  • 2 avocado, not very ripe (diced)
  • juice of 1 lime
  • 3 tbsp mango juice
  • 3 – 4 tbsp finely-chopped coriander
  • salt and chilli flakes (optional)
  • basmati rice to serve


  1. Descale and gut the Sea Bass.
  2. Deeply score the flesh with a knife in 3 – 4 places to ensure even cooking.
  3. Line a baking tray with parchment paper and place the sea bass.
  4. Brush the entire Sea Bass, including its cavity, with olive oil and season.
  5. Place some coriander sprigs and lime slice inside the cavity.
  6. Preheat the oven to 200 degrees Celsius.
  7. Place all the mango salsa ingredients into a large bowl, add salt and leave in the fridge for the flavours to develop.
  8. Bake the Sea Bass for 20 minutes until skin starts to peel away. (The time depends on the size of the fish)
  9. Serve the whole fish by pouring mango salsa over them and serving them with a green salad or steamed rice with cumin.