Posted By : Joanna D'souza
A deliciously fresh and flavoursome recipe . The Baked Spice Crusted Whole Sea Bass is served with vibrant Green Salad with
Cherry Tomatoes , Shredded Carrots and Slices Of Lemon .
Ive used Sea Bass But for a Reciepe like this you can Buy any fish of your choice
Pomfret / Sarga , Rawas / Salmon ,
Mackerel / Bagra , That’s with less
thorns and very fleshy 450 gms to 300 gms each fish .
Bring home the fish of your choice and with a
sharp knife
Dress The Fish Keep whole Head On with Tail
Everything except it has the Viscera ( Guts )
removed
Slit open the fish belly clean and discard the stomach
and fish gills , Trim the fins
Making 2 to 3 incisions through the skin and flesh (called Scoring) with your sharp knife
Wash it twice through cold water , drain of all
excess water
Then rub some ½ teaspoon Salt & 1 tablespoon
Lemon juice to it and set aside
Then separately prepare in a glass bowl the Spice
Crust which you would be applying the fish
Ingredients Required :
1 Tablespoon Garlic Paste
2 Tablespoon Corn Oil or any but good quality
oil
1 teaspoon Crushed Coriander Seeds Dhaniya
1 teaspoon Crushed Fennel Seeds ( Sauf )
1 teaspoon Red Chilli Flakes
½ Teaspoon Crushed Black Pepper
2 slices Bread Crumbs ( Panko brand better ) if
not use our regular homemade Bread Crumb
1 Tablespoon Roasted Almond crushed if not use Cashewnuts
½ Juice
of Lemon
Salt to taste
1 to 2 tablespoon of melted butter for glazing
the fish
Method Of
Preparation :
Mix this above ingredients in a glass bowl
Then apply to this fish from all sides
Then place it on the tray
Then in a preheated oven roast it on
160 to 180 degree for 25 to 30 minutes or until
cooked
Use melted butter to glaze and roast the fish
until done and crisp in coating
Set this Whole spice crusted fish on a large
platter
Serve this with some fresh Green Salad and lemon wedge as a Main Dish
Salad To Go Along With This Baked Fish
Lettuce leaves = 20 gms
Cherry tomatoes = 30 gms
Raddish = 30 gms
Shredded carrot = 10 gms
Olive or Corn oil = 20 gms
Lemon juice = = 10 gms
Crushed black pepper = 2 gms
Salt = 1 gms
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