Thai inspired Sea Bass with New potatoes -

4.67 from 3 votes

Thai inspired Sea Bass with New potatoes

After seeing some Sea Bass fillets on the yellow sticker shelf 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.

Course Main Course, Dinner, Lunch

Cuisine Asian, 15 - 30 minutes, Seafood

Keyword 15-30 Minutes, spicy, ginger, seafood, fish, sea bass, chilli, lemongrass

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 741kcal

Cost under £5.00

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)

Instructions

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 and 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.
I placed a large bit of tinfoil onto 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)
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.
Finally, I added served the fish and potato together and added a small amount of fresh coriander.

Nutrition