Recipe: Whole sea bass with ginger and garlic

Rating: 4 stars based on 1443 reviews

Serves 2


  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, crushed
  • ½ small onion finely chopped
  • Salt and pepper
  • 2 small or one medium sea bass, gutted and scaled
  • 1 satsuma
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce


  • Heat the oven to 200C/400F/gas mark 6.
  • Mix the ginger, onion and garlic and season with salt and pepper.
  • Line a baking dish with a large piece of foil.
  • Stuff the fish with this mixture, and place on the foil.
  • Squeeze the juice from the satsuma and mix with the oil and soy sauce. Pour over the fish.
  • Wrap the fish in the foil and seal tightly.
  • Bake for 10 minutes for small fish, 16 minutes for medium.




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