Grilled salt-and-pepper black bass with curry verde recipe

Ingredients for Grilled salt-and-pepper black bass with curry verde

• 240 ml grapeseed oil, divided, plus more for grilling

• 15 ml vadouvan curry powder (or other curry powder)

• 1 green chilli, finely chopped

• 2.5 cm piece ginger, peeled, finely grated

• 1 garlic clove, finely grated

• 225 g finely chopped coriander, plus 100 g leaves with tender stems

• 45 ml fresh lime juice, divided

• kosher salt

• 2 whole head-on black sea bass (approx. 680–900 g), cleaned

• 8 spring onions, 4 whole, 4 very thinly sliced on a diagonal

• freshly ground black pepper

• lemon wedges (for serving)

• flaky sea salt

How to make Grilled salt-and-pepper black bass with curry verde

1. Prepare the grill for medium heat.

2. Heat 120 ml of oil in a small frying pan over medium heat. Once the oil is shimmering, stir in the vadouvan and remove the frying pan from the heat (it should foam slightly). Let it cool in the pan.

3. Combine the curry oil, chilli, ginger, garlic, chopped coriander, and 30 ml of lime juice in a small bowl. Season the curry verde with sea salt and set aside.

4. Place the fish on a cutting board and pat it dry thoroughly with paper towels, both inside and out. Using a sharp knife, make diagonal slashes across the body of the fish every 5 cm on both sides, cutting down to the bones (this will help the fish cook evenly).

5. Place the fish and 4 whole spring onions on a rimmed baking tray. Season the fish generously inside and out with sea salt and pepper. Drizzle the fish and spring onions with the remaining 120 ml of oil (this may seem like a lot, but it's the best way to prevent the fish from sticking to the grill).

6. Clean and oil the grill grate, then immediately place the fish and whole spring onions on the grill. Grill, turning the spring onions occasionally, until lightly charred all over, about 4 minutes. Transfer to a cutting board.

7. Continue to grill the fish, undisturbed, for 8–10 minutes. Lift one edge slightly to check if the skin is puffed, lightly charred, and easily releases from the grate. If the fish is not ready, let it grill for another minute or so, then check again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn it onto the second side. Grill until the other side is lightly charred and the skin is puffed, about 8–10 minutes, depending on the size of the fish.

8. Finely chop the grilled spring onions and add them to the reserved curry verde.

9. Toss the sliced spring onions, coriander leaves, and remaining 15 ml of lime juice with a pinch of sea salt in a medium bowl.

10. Spoon the curry verde onto a platter and set the fish on top. Scatter the spring onion mixture over the fish and sprinkle with sea salt.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.