Grilled sea bass - coated in a spiced ginger Marinade

Sea bass

Time: 20 Minutes

Serves: 4 people

This is a fast, delicious and minimal effort way to achieve a meal that is pretty much restaurant quality. Seasoned with fresh ginger, spring onions and dried herbs this marinade will have you wanting more!
I love the use of ginger in my foods, not only because of the punch and volume it adds to foods but also because of the health benefits associated to consuming it regularly.

Ginger has great anti-inflammatory, antiviral properties that help play a key role in the intestinal tract during digestion. Ginger is also an excellent source of antioxidants.

Sea bass is high-protein and low-fat. This fish which fits into the white fish category, is lower in fat than any other source of animal protein, As the human body can’t make significant amounts of these essential nutrients, fish is an important part of the diet.

Ingredients

4 Large Sea Bass fillets
2-3cm thick ginger
2 spring onions

Seasonings:

1tsp garlic granules
1tsp Rock salt
1tsp black pepper
0.5tsp Cayenne pepper (optional)
1/5 Lemon - squeezed juice
2-3 Tablespoons of olive oil

Preparation

Ensure the Sea bass fillets are properly washed, then pat dry with a kitchen towel and lay them flat on a lined baking pan.
Using a small mixing bowl add add the dry seasonings in the bowl, followed by 3 tablespoons of olive oil and mix well.
Take the spring onions and chop very finely and also add to the mixing bowl.
Lastly peel the ginger then using a cheese grater, grate the ginger (so that it’s nice a fine) into the mixing bowl with the seasoning.
Take the seasoning paste and smother each fish fillet on both sides.
Grill the fillets skin up at 180 degrees for 15 minutes. The skin should be lovely and crispy by this time.
Serve with a side of veg and a carbohydrate of choice.

Sea bass fillets seasoned and ready to go into the grill