Turn up the BASS!

In Mumbai, I used to live on pomfrets (locally known as paaplet). FACT it is not actually a pomfret but a butterfish. Cook it in your curries, fried marinaded with chili or simply grill it. It is one of the most sought after fish in India. It is by far my favourite fish.





Ever since we moved to Europe, I was constantly looking for something that came close to a paaplet. Of course there was the frozen option at the local Indian store but nothing compares to a fresh paaplet. So I did what I did best. Experimented with what was available.


This is when I came across the Sea Bass, 'poisson loup de mer'. We tried it first in a curry and it worked like a gem! The versatility of this fish is great for many dishes. It has a nice texture and wonderful flavor, making it perfect for everything from curries to fish tacos to salads or even a simple grill. 

One of my favourite ways to cook the Sea bass, would be in a foil packet and later broiled to get a nice crispy skin. 

You'll need:
1 small bunch of mint
1 small bunch of coriander or parsley
2-3 garlic cloves
2-3 lemons or limes
Salt and pepper per preference

Fish prep
Scale and gut the fish. Give the fish a cut through the side to create a small pocket for stuffing. Then season with salt, pepper and 1/2 lime juice and keep it in the fridge for an hour or so. 

For the stuffing and marinade
Blitz the mint, coriander and garlic cloves using a hand blender. Add some olive oil to give it a paste like consistency. Now take this paste and put it in the pocket slit of the fish with a few slices of lime/lemon. Repeat the same on top as well. Let the fish thaw down for a bit and put it in a foil packet, such that there is enough space for steam to build up when it goes in the oven. 

Now place the foil packet in a pre-heated oven for 12 mins at 180 C fan assisted. The fish should be cooked at this stage. Open the packet and drizzle the liquids onto the fish and place it under the grill to broil. It is important to watch the fish at this stage to make sure you have a crispy skin and the fish doesn't get overcooked. At 200 C I usually keep it for around 4-5 mins each side.

Have this with lemon flavoured rice or asparagus or sugar snap peas.

Here's my Sea bass cooked in foil packet with Lemon Mint & Coriander served with asparagus cooked with butter and garlic.