You Are Reading

Thai inspired Sea Bass with New potatoes

1

Thai inspired Sea Bass with New potatoes

Thai inspired seabass with new potatoes

Yum

RatingDifficultyBeginner

After seeing some Sea Bass fillets on the yellow sticker shelve after work today, I grabbed a pack because it would do me for two nights because the kids are at their Mums tonight.

I have listed the ingredients to serve two, but could easily be doubled for four people.

ShareTweetSaveShareSave to BigOven

Thai inspired seabass with new potatoes

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 2 Seabass Fillets (£3.00)
 12 New Potatoes (30p)
 Small knob of butter
 Coriander leaves to serve (15p)
 2 Lemongrass stalks (70p)
 100 g Fresh Ginger (45p)
 3 Garlic Cloves
 3 Red Chilli's (30p)
 1 Lime, zest and juice (30p)

1

Firstly I bashed the lemongrass with a back of a knife before thinly slicing it into thin rings. I then thinly sliced the ginger (with skin on), thinly sliced the chilli, crushed the garlic with the skin still on. I chucked all of this into a bowl with the lime zest and juice and gave it a bit of a mix.

2

I placed a large bit of tinfoil on to a roasting tray and placed the seabags into the middle. I then poured the mixture from the bowl over the top. Finally I made a little pouch around the fish and mixture using the tin foil, before cooking at 160 degrees for between 15 and 20 minutes (depending on the size of the fish)

3

While the fish was cooking, I boiled the new potatoes for around 20 minutes, before draining, halving and placing them back in the pan with the butter.

4

Finally I added served the fish and potato together and added a small amount of fresh coriander.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 741
% Daily Value *
Total Fat 12.9g20%
Saturated Fat 3g15%
Cholesterol 0mg
Sodium 50mg3%
Total Carbohydrate 126.2g43%
Dietary Fiber 20.5g82%
Sugars 8.4g
Protein 36.9g74%

Calcium 11%
Iron 51%
Vitamin D 0%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 Seabass Fillets (£3.00)
 12 New Potatoes (30p)
 Small knob of butter
 Coriander leaves to serve (15p)
 2 Lemongrass stalks (70p)
 100 g Fresh Ginger (45p)
 3 Garlic Cloves
 3 Red Chilli's (30p)
 1 Lime, zest and juice (30p)

Directions

1

Firstly I bashed the lemongrass with a back of a knife before thinly slicing it into thin rings. I then thinly sliced the ginger (with skin on), thinly sliced the chilli, crushed the garlic with the skin still on. I chucked all of this into a bowl with the lime zest and juice and gave it a bit of a mix.

2

I placed a large bit of tinfoil on to a roasting tray and placed the seabags into the middle. I then poured the mixture from the bowl over the top. Finally I made a little pouch around the fish and mixture using the tin foil, before cooking at 160 degrees for between 15 and 20 minutes (depending on the size of the fish)

3

While the fish was cooking, I boiled the new potatoes for around 20 minutes, before draining, halving and placing them back in the pan with the butter.

4

Finally I added served the fish and potato together and added a small amount of fresh coriander.

Thai inspired Sea Bass with New potatoes

About Author

Part time Gardener | Part time Blogger | Dad

Leave a Reply

Your email address will not be published.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close