Coriander Baked Sea Bass with Steamed Purple Sprouting Broccoli and a Coriander Raita

Healthy, luxurious sea bass baked in coriander paste, served with steamed broccoli, butter, and a refreshing cucumber coriander raita.

Easy Gluten-Free Healthy Fish Seafood

Estimated Nutrition

Calories

456.1

kcal / serving

1824.2 kcal total

Carbs

13.5g

per serving

54.1 g total

Fat

32.2g

per serving

128.8 g total

Protein

28.9g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Palm Sugar

0.5

tsp

Sugar

Dairy

200

Yogurt

Butter

unsalted

Fruits

piece

Lemon

juice only

NutsSeeds

120

Coriander

leaves and stalks, washed thoroughly

piece

Garlic

cloves, peeled

tsp

Salt

tsp

Cumin

ground, toasted

tbsp

Coriander

fresh leaves, finely chopped

piece

Black Pepper

freshly ground, to taste

tbsp

Coriander Cress

optional garnish

OilsFats

tbsp

Vegetable Oil

Seafood

piece

Sea Bass

whole, fins removed, cleaned and gutted

Vegetables

piece

Green Chilli

stalk removed

0.5

piece

Cucumber

finely chopped

225

Purple Sprouting Broccoli

one bunch

tbsp

Baby Red Sorrel Cress

optional garnish

Method

Blend coriander, garlic, chilli, palm sugar, oil, salt, sugar, and lemon juice into a paste.

Place sea bass on a foil-lined tray and coat with the coriander paste.

Cover fish with a second sheet of foil and bake for 10 minutes.

Remove the top foil and cook for another 10 to 15 minutes.

Preheat the oven to 180°C.

Mix yoghurt, toasted cumin, cucumber, and chopped coriander in a bowl and season.

Steam the purple sprouting broccoli for 4 to 7 minutes and toss with butter.

Serve the sea bass meat over the broccoli with a spoonful of raita and optional cress.