BAKED SEABASS PARCELS WITH SOY, GINGER AND CHILLI MARINADE INSPIRED BY SALIHA MAHMOOD AHMED

These are baked Seabass parcels and they are such a great way of cooking fish. Drizzled with a delicious marinade of soy, ginger, garlic and lime - there’s a wonderful saltiness that contrasts with the delicate flavour of the fish. You can play around with the flavours and the fish but the premise stays the same. Saliha told us on her episode of Desert Island Dishes that the meal she eats the most often is a fish baked in bread which sounded amazing and definitely something I want to experiment with. She uses a Persian flat bread to wrap around the fish and I can imagine the result is a meltingly tender baked fish.

I often cook fish in these little parchment parcels as they’re just so easy and delicious and it’s fun that you can give each person their own little parcel to unwrap. Hopefully that’s supper tonight sorted!

I’ve saved a step by step guide in my stories on Instagram if you want to have a look.


baked seabass parcels - margie nomura - desert island dishes

For 2 people

2 fillets of fish - i’ve used sea bass, but sea bream, other white fish, cod or salmon would also work really well

Handful of broccoli / pak Choi / green beans 

For the marinade:

2 tbsp soy sauce 

2 tbsp rice vinegar

Zest of 1 lime

1/2 inch of ginger, grated 

2 cloves of garlic, crushed 

1/4 red chilli, chopped 


To serve:

Coriander

Rice

Blanched sugar snap peas 

Lime wedge 


Method


Preheat the oven to 200c

Tear off two squares of baking parchment or tin foil

Lay a handful of green vegetables on the paper and then place the fish on top.

For the marinade mix the ingredients together and then spoon over the fish

Fold the paper over each fish and then crimp around the edges like you’re making a Cornish pasty (see stories / highlights)

Pop on a baking tray and cook in the oven for 10-15 mins depending on the thickness of the fish.

Serve the parcel on the plate and let each person unwrap their own parcel. Serve with rice, sugar snap peas and a lemon wedge 💛

BAKED SEABASS PARCELS - DESERT ISLAND DISHES - MARGIE NOMURA