One of our favourite Jamie recipes — a proper classic.
We keep coming back to this one. It’s simple, quick, and packed with flavour — no faff, just the good stuff. A handful of ingredients, a hot pan, and a whole sea bass is all you need for something seriously impressive.
If spearfishing your own sea bass doesn’t impress your favourite person, this dish definitely will. Trust us.
Ingredients
Serves: 2
Time: 20 minutes
Difficulty: Easy
– Whole seabass, scaled and gutted
– Thai red curry paste
– A bunch of spring onions
– A small bunch of coriander
– 1 lime
– Olive oil
– Sea salt & black pepper
Optional extras:
– Jasmine Rice
– Cold beer (larger)
Instructions
- Prep the greens:
Trim and halve your spring onions, then finely slice them lengthways. Chuck them in a bowl of ice-cold water — they’ll crisp right up. Pick off the coriander leaves and keep the stalks for stuffing. - Score & season the bass:
Grab a sharp knife and make cuts across the skin of the seabass about 2cm apart. Rub curry paste all over the fish — inside and out — making sure it gets into every nook and cranny. - Stuff it up:
Pack those coriander stalks into the belly of the fish. Season generously with sea salt and cracked black pepper. - Sear it golden:
Heat a tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the seabass and cook for 3–4 minutes each side, or until the skin is dark golden and the fish is cooked through. - Plate it like a pro:
Drain the spring onions and coriander leaves, then pile them up on a plate. Sit the seabass on top and drizzle over any spicy oil from the pan. Finish with a grating of lime zest and serve with lime halves for squeezing.
🔥 Pro tip:
This dish loves a side of jasmine rice or a cold beer on a sunny day.