An easy Thai style sea bass recipe with delicious flavours of ginger and lemongrass
Preheat the oven to 180C/fan 160C/gas mark 4. Bash the lemongrass with the blunt side of a knife to bruise it, then slice it into thin rings. Squash the unpeeled garlic cloves to release their aroma.
Take a piece of baking parchment about 50cm in length and place the lemongrass, garlic, ginger and chillies in the centre. Top with the 2 sea bass fillets across its width. Add the lime zest and juice. Fold the sides of the parchment over the fish, then roll it into a parcel. Place on a tray, put into the oven and bake for 20-25 minutes.
Once cooked open the parcel and scatter over the torn coriander leaves. Serve with the lime wedges.