Recipe: Chilli ‘n’ Ginger Seabass

If you are a seafood fan and want some food porn, please continue reading.

Usually recipe blogging for me involves planning and taking pictures at key stages (which can be a total arse-ache) so for a long while I avoided it to a greater extent. I recently realised [most] people aren’t totally thick and a simple set of instructions is sufficient. So here you go – probably the most delicious seabass recipe we’ve cooked so far! I have more seabass in my freezer so the next concoction can’t be far away…

You will need (for 2):

2 fillets of seabass
1 small courgette
1 bell pepper
1 red onion
1 sweet potato
½ butternut squash
2 spring onions
½ red chilli
2 garlic cloves
1 thumb of ginger
1tbsp butter
Olive oil


1. Chop up your big vegetables to approximately the same size/thickness – the aim is to get whatever vegetables you choose to all cook at the same rate.  The sweet potato is a solid and stubborn lady so will need to be slightly smaller than others to cook!

2. Slice the spring onion to approximately 5mm slices (not thin or chunky basically!) Finely chop the garlic, ginger and chilli.

3. Toss the vegetables and garlic in olive oil, cover with foil and roast in the oven for 30 minutes at 180°C or until tender to your taste to eat.

4. Season your seabass with salt and pepper. Heat a little oil in a frying pan (preferably non stick) until hot. Place the fillets skin side down in the pan and turn the heat down to medium and cook until you see the flesh changing colour.  Don’t be tempted to flip it too soon – a steady medium heat, some patience and some faith is required!

5. Melt butter in a small saucepan gently and fry the chilli, ginger and half of the spring onions. Use olive oil to loosen it up to make it easier to drizzle.

6. Turn the seabass fillets over when you see the cooked colour creep far enough up the fillet. Cook the flesh side for no more than 1 minute to finish off.

7. Place the vegetables on the plate with your gorgeous crispy skinned seabass by its side. Drizzle the vegetables in the flavoured butter sauce and sprinkle the entire dish with your remaining raw spring onions.

We absolutely loved this. It was so delicious and the best word for it is pungent. The Mediterranean vegetables were a sweet mixture and the strength in the garlic and ginger worked perfectly. Nice fresh fish cooked crispy with an aromatic bed of vegetables – just what you need!

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