Food and Travel Magazine | Baked sea bass with leeks, lemon and…
Baked sea bass with leeks, lemon and samphire
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Ingredients
- 1tbsp olive oil
- 1 large or 2 small sea bass (approx. 1kg in total), cleaned and gutted
- 30g fresh ginger root, peeled and sliced
- 1 large leek, trimmed and sliced into 2.5cm rings
- 1 lemon, zested then rind removed, and sliced into rings
- 100g samphire
- 50g spring onions, sliced lengthways and soaked in cold water for 5 minutes
- steamed rice and vegetable side dishes, to serve
- 3tbsp olive oil
- 2 small round shallots, thinly sliced
- 3tbsp light soy sauce
- 2tsp caster sugar
- 1tbsp black vinegar or cider vinegar
- 1tbsp crispy chilli oil (optional)
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