Fishy delishy! Roasted fish with spring onions and sweet chilli sauce
From spicy roasted sea bream to these sherry-soaked clams, five ways to make fresh seafood even more succulent.
This delicious roasted fish with spring onions and sweet chilli sauce is best served with a squeeze of the lime quarters
The sweet chilli sauce also goes well with salmon or chicken.
For the sweet chilli sauce
- 1½tbsp sesame oil
- 5cm piece of ginger, finely sliced into matchsticks
- 2 fat garlic cloves, sliced
- 1-2 red chillies, sliced
- 4 lime leaves, sliced
- 100ml (3½fl oz) soy sauce
- 1tbsp sweet chilli sauce (or brown sugar)
- Zest of 2 limes, with the limes then quartered for squeezing
- 100ml (3½fl oz) water
For the roasted fish
- 2 whole sea bream or sea bass, gutted and de-scaled, or use large fillets if you prefer
- 2 spring onions, sliced
Heat the oven to 200°C/ fan 180°C/gas 6 and lightly oil a baking tray that will fit the fish snugly. Then make the sweet chilli sauce. In a bowl combine the sesame oil, ginger, garlic, chillies, lime leaves, soy sauce, sweet chilli sauce (or brown sugar) and lime zest. Add the water and mix together.
Cut 2-3 slashes in both sides of the fish and place onto the baking tray. Spoon the sauce over the fish ensuring they are evenly covered. Bake for 20 minutes, until the fish is just tender and coloured.
Remove from the oven, cover with tin foil and leave to rest for 10 minutes. To serve, scatter with the spring onions and squeeze the lime quarters over.