Ingredients (serves 2):

2 x 90g sea bass fillets
2 lemongrass stalks
3 garlic cloves, unpeeled
100g chunk fresh ginger, peeled and finely sliced
3 small red chillies, finely sliced
Zest and juice of 1 lime, plus extra wedges to serve
1tbsp sesame oil
Coriander leaves, torn, to garnish

“This recipe is relatively simple and easy to prepare, resulting in a vibrant, zingy and mouth-watering dish. Traditionally, sea bass pairs extremely well with flavours such as ginger, garlic, chilli and lemongrass.

Preheat the oven to 180°C/fan 160°C/gas mark 4. Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.

Take a piece of baking parchment about 50cm in length and place the lemongrass, garlic, ginger and chillies in the centre. Top with the 2 sea bass fillets across its width. Add the lime zest and juice and ½tbsp of sesame oil on top of each fillet.

Fold the sides of the parchment over the fish, then roll it into a parcel. This will make sure it stays moist and absorbs all the flavours. Place on a tray, put into the oven and bake for 20-25 minutes.

Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime wedges.”

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