SESAME AND GINGER ROAST SEABASS WITH SLOW ROASTED TOMATOES

 

 

 

SERVES 4

 

I am using seabass fillets today but if you prefer to use whole seabass, see cooking times below.   Also if you cook smaller seabass, the time will also reduce for cooking.  

 

To use whole filleted seabass – order seabass from fishmonger. (one can be shared between two).  You can also use 4-5oz serving of cod or similar, baked in pre-headed oven at 200⁰C for 10 minutes.

 

INGREDIENTS

2 tablespoons sesame seeds

1 teaspoons sea salt  - do not increase salt if increasing qty being cooked as sauce has soy sauce and can be salty

4 seabass fillets

1-2 tablespoon of light olive oil

2 cm (3/4 inch) root ginger, peeled and finely sliced

1 red chilli, seeded and finely sliced

1 garlic cloves finely chopped

4 tablespoon soy sauce

3 teaspoons white wine vinegar or rice vinegar

1 teaspoon honey

3 teaspoons sesame oil

4 spring onions, thinly sliced

Handful of fresh coriander sprigs to garnish

Salt and pepper

Lime wedges to serve

 

METHOD:  Preheat the oven to 200⁰C/400⁰F/GAS 6.

1.             Place the sesame seeds and salt in a bowl and mix.  Drizzle the seabass with a little oil and sprinkle generously with the sesame salt.  Place on a parchment lined roasting tray.  Roast for 8 – 9 minutes (see cooking times below) until the fish is cooked. 

 

2.             Separately place a tablespoon of oil in a pan and cook the prepared ginger, garlic and chilli for two minutes over a low heat (indented) - careful not to burn.  Add the soy sauce, vinegar  honey and sesame oil and remove from the heat (highlighted above).

 

3.             When the fish is cooked, transfer to a serving platter. Pour over the ginger dressing, then scatter over the spring onions and coriander leaves and lime wedges to serve.

 

COOKING TIMES: PREHEATED OVEN 200⁰C

·                1 large whole seabass (1.5kg approx.) – 25 – 30mins

·                500g whole seabass filleted – 15 mins

·                Panfried: fillet seabass, skin side down – 3 – 4 mins (or 5-6 mins on frying pan) – you can turn once if desired if you would like colour on your fish – the cooking time will be a little reduced.

·                Fillets – Baked in oven for ease:  8 -9 mins, 200⁰C, on parchment lined tray or oiled tray (TODAY)

 

SLOW ROASTED TOMATOES- (Serve with Seabass)

 

INGREDIENTS

8 Plum tomatoes or 25 cherry tomatoes, halved

20g Maldon sea salt – some for base of tray and some for on top of tomatoes

2 tablespoons olive oil

2 sprigs thyme

10g caster sugar or Icing sugar (can omit if desired)

Generous pinch freshly cracked pepper

 

METHOD

Preheat the oven to 150⁰C.

 

Sprinkle the sea salt on a baking tray and place the tomatoes, skin side down on the baking tray.

 

Drizzle the olive oil over the tomatoes, followed by the sugar, thyme a little salt and pepper.

 

Leave in the oven for approx 2 hours.  (Cherry tomatoes will take approx half the time).

 

These will keep in your fridge for up to 4 days and are lovely served warm or at room temperature.  It is possible to cook them at a higher temperature and shorter time, but the end result will not be as sweet.

 

- By Eimer Rainsford, Avoca & PinkGinger Cookery School

 

 

 

Posted on 22nd March 2016 in Recipes