for 4 person

Fish

2	sea bass (organic) (approx. 600 g each)
50 g	ginger, coarsely chopped
3	garlic cloves, finely chopped
½	organic lemon, halved and sliced
1	kaffir lime leaf (Thai-Kit), finely chopped
2 stick	lemongrass, coarsely chopped
1	red chilli, coarsely chopped
¼ tsp	salt

Coriander oil

1 bunch	coriander, coarsely chopped
1 dl	sunflower oil
2 pinch	salt

How it's done

Fish

Place each fish on a sheet of baking paper. In a bowl, mix the ginger with all the other ingredients up to and including the salt. Place ¼ of the marinade in the bellies of the fish, spread the remainder on top of the fish. Shape the pieces of baking paper into parcels, tie with kitchen twine and place the fish parcels on a baking tray.

Bake

Approx. 25 mins. in the centre of an oven preheated to 200 °C. Remove, cut open the parcels.

Coriander oil

Place the coriander, oil and salt in a blender or food processor, puree until smooth. Serve the fish on a platter, drizzle with oil.

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