Sea bass with coriander, ginger and smoked garlic butter recipe

This dish is all about the butter. The recipe will make too far too much for two, but I’d strongly encourage you to embrace the large quantity and then freeze the excess.

Prep time: 15 minutes | Cooking time: 10 minutes




For the butter

  • 250g unsalted butter
  • 45g fresh ginger, peeled
  • 2 garlic cloves, peeled
  • 1 small bunch coriander
  • 2 tsp smoked garlic granules
  • 1 lime, juiced (+ extra for serving)
  • A few dashes of hot sauce
  • 2 tsp fish sauce

For the fish

  • 1 tsp olive oil
  • 2 sea bass fillets, skin on


  1. Put all the ingredients for the butter in a food processor with a good pinch of salt. Blitz until you get a smooth, vibrant green butter. At this point you could form it into a sausage, wrap it in clingfilm and freeze, or use straight away.
  2. Get a frying pan very hot on the hob with a drizzle of olive oil. Fry the fish skin side down (one or two at a time, depending on the size of your pan). Give it about two minutes skin side down so it has a chance to turn golden. Then turn the heat down a little, flip the fillets and add 2 tbsp of the butter to the pan and swirl it around.
  3. Finish cooking the fish for a minute in the butter, basting the fillets a little. Serve with extra lime.
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