This is a really simple fish dish that was a delight to eat; it tastes delicious and is also very healthy. Trout or snapper would also work well if you prefer. The skin was left behind in the tinfoil when we went to serve it which was fine by us (it’s crispy skin or no skin as far as we’re concerned).
Wine Suggestion: this dish begs for a charming Riesling from Germany – look out for ones that are a drier style but without the weight of a Grosses Gewachs (great growth). If you can find one of the estate QbA’s from Helmut Dönnhoff in the Nähe or Johannes Leitz from the Rhinegau you can’t go wrong.
Thai Baked Fish – to serve 4
- 4 seabass fillets, about 200g each
- 1 stalk lemongrass, finely chopped
- small knob ginger, peeled and finely chopped
- 1 red chilli, seeded and finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp fish sauce
- juice of 2 limes
- 1 tsp golden caster sugar
- handful coriander, roughly chopped
Heat the oven to 200C/fan 180C/gas 6.
Take 2 large sheets of tinfoil. Place one fish fillet, skin-side down, in the centre of each sheet.
Make a sauce using the remaining ingredients. Spoon half the sauce of the fillets on the tinfoil and set the rest aside.
Sandwich the other 2 fish fillets on top, skin-side up, then tightly seal the foil to create 2 pouches. Bake in the oven for 12-15 minutes (depending how big your fish are). Serve with the rest of the sauce.
(Original recipe by Gizzi Erskine for BBC Good Food Magazine, June 2005).)