Sea Bream With Coconut Relish
Baking fish whole tastes so good and stops it from drying out. Lots of people are put off by the bones and head, but it really improves the flavour.
This recipe is a must with this tangy, spicy coconut relish that will excite your tastebuds and take minutes to make.
- 100 g desiccated coconut
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 1/2 green chilli
- 1 5cm chunk root ginger
- 1 handful fresh coriander
- 2 limes
- 1 lemon
- 1 fresh seabream, whole but gutted
- 1 handful fresh salad leaves to serve
Preheat The Oven
Preheat an oven to 200°C.
Soak The Coconut
Soak the coconut in slightly salted water for 10 minutes.
Prepare The Spices
Peel and finely dice the ginger and chop up the chilli pretty small.
Heat the oil in a frying pan and fry the ginger, chilli and mustard seeds for a few minutes.
Make The Coconut Relish
Drain the coconut and shake off as much water as possible.
Finely chop up the coriander, zest and juice the lime and mix all three into the coconut with the fried spices.
Prepare The Fish
Slice the lemon into several thick pieces and lay on a baking tray for the Seabream to sit on top.
Cut diagonal slits into the flesh of the fish 3cm apart all the way along one side.
Bake The Fish
Season the fish flesh well stick the ends of the lemon inside the gutted cavity.
Cook in the oven for 15 minutes.
Serve The Whole Fish!
Serve the fish whole with the other lime squeezed over the top, plenty of the coconut relish on the side and some fresh crisp washed salad leaves.
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