Spicy baked sea bass

Spicy baked sea bass - a tasty way to cook this fish without fuss. You won't be disappointed.
Did you know you cannot taste coriander if you hold your nose! Coriander is an AROMATIC herb and if you chew it while holding your nose, you won't taste it at all. Try it - pinch your nose while chewing on a bit of coriander then release... you'll soon realise just how pungent coriander is.
Tonight we cooked this wonderful fresh sea-bass, baked with lemon, basil and coriander and a hint of chilli. Our visit to the Severn and Wye smokery  resulted in buying some wonderful fresh and smoked products which we'll be eating over the next few days and weeks.
Sea bass is very low in calories - like most fish at approximately 1 calorie per gram. We served our sea bass with spicy noodles and onion bhajis - the whole dish was under 500 calories! We picked up a bag of onion bhajis from the takeaway on the way back from the pub! We popped them into the oven to reheat while the fish was cooking.
Here's how it looked before going into the oven. Once cooked, just peel off the skin and enjoy the most succulent piece of fish ever.
Here's how we prepared our fish along with our Thai noodle recipe:

SPICY SEA BASS

Ingredients

One whole sea bass (ours weighed 450g or one pound)

One sliced lemon

Chopped fresh basil

Chopped fresh coriander

Half teaspoon chopped fresh red chilli

Oil

Salt

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Ask your fishmonger to descale and gut the whole fish.

Fill the cavity with one third of the sliced lemon and the chopped basil, coriander and chilli.

Place the other two thirds of the lemon slices onto a baking tray. Sit the sea bass on the lemon slices.

Rub the fish with approx one teaspoon of oil.

Sprinkle with salt and place in a hot oven (180ºC fan oven - 200ºC normal oven) for approx 25 minutes.

Cook uncovered.

Our fish weighed 450g (1 lb) and took 25 minutes.

Rest the fish for about 5 minutes.

The flesh is easy to remove using a palate knife and sliding just above the bones.

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THAI STYLE NOODLES

Serves 4

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1 fresh chilli diced finely (add seeds if you want more heat)

10g of sesame seeds - dry fry to add a 'toasted' flavour if you wish

1 tablespoon of fish sauce

2 tablespoons of sesame oil

10g demarera sugar, use white sugar if you don't have this

1 tablespoon of lime juice - fresh if you have it

Coriander - preferably fresh

Egg or rice noodles

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Mix all the above ingredients together. This can be done earlier. 

Be careful with the amount of lime juice you use - the noodles will be too acidic if you add too much. If you find you've added too much, just balance out with a bit more sugar.

Add the fresh chopped CORIANDER about 10 minutes before serving.

Cook your preferred noodles (rice or egg) then rinse under cold water to stop the cooking process. We made ours earlier in the afternoon.

When ready to serve, add to the Thai dressing and stir. 

Cook your fish and serve on the COLD noodles (if you prefer warm noodles then just reheat).

TIP: Make more noodles than you need, as they can be added to many dishes - taken as part of a packed lunch, eaten with other hot and cold foods, or eaten on their own.

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REMEMBER: We all have a calorie allowance - do you know yours?

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