Sea bass baked in parchment with lime
Whole sea bass baked in a sealed parchment parcel with garlic, chilli and lime, finished with fresh coriander.
Active time25 min
CookingNot specified
Total1 h
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Ingredients
- 15 g garlic
- 2 limes
- 20 g coriander
- 5 g red chilli
- 1 gutted and scaled sea bass
Preparation
Preheat the oven to 180 °C. Choose a sea bass weighing about 1 kg. Peel and chop the garlic. Wash and slice the chilli.
15 g garlic5 g red chilli1 gutted and scaled sea bass- oven
- knife
Wash the limes. Cut off slices to fill the fish, then squeeze the remaining lime. Wash the coriander and pick off the leaves.
2 limes20 g coriander- knife
- citrus juicer
Lay the sea bass on a large sheet of baking parchment, fill its cavity with lime slices, garlic and chilli, then seal into a parcel on a baking tray. Bake for 30 to 35 minutes. Check for 63 °C in the thickest part without touching the bone. Cook longer if necessary.
- baking parchment
- baking tray
- oven
- kitchen thermometer
Drizzle with the lime juice and scatter over the coriander. Serve, carefully removing the bones.
- dish
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration