2 sea bass fillets, fresh or defrosted
For the glaze:
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp hot chilli powder
2.5cm fresh root ginger, peeled and finely grated
1 tbsp clear honey
Juice of 1/2 lemon
2 tbsp olive oil
Salt and freshly ground black pepper
Mix together the glaze ingredients in a shallow dish. Add the fish fillets and spoon over the marinade. Cover and refrigerate for 15 mins.
1. Preheat the oven to 220°C/425°F/gas 7. Cut a piece of foil big enough to make a generous envelope. Grease with a little olive oil. Place the sea bass fillets and any remaining marinade in the middle of the foil and fold over the edges of the foil to create a parcel.
2. Bake the fish for 10 mins or until the flesh is firm. Remove from the oven and leave to rest for a few minutes.
3. Remove the fish from the foil reserving any cooking juices.
4. Serve on a bed of green vegetables and drizzle over any reserved cooking juices and a wedge of char-grilled lemon.