For the thai dressing

2 tbsp each sunflower oil, sesame oil and caster sugar

4 tbsp each Thai fish sauce and rice wine vinegar

1 tbsp garlic infused oil

For the stuffing & fish

2 tbsp sunflower oil

1 tbsp chopped chives

1 fresh red chili, deseeded and finely chopped

3 lime leaves, very finely shredded

4 tsp very finely chopped lemongrass

5 tbsp chopped fresh cilantro

2 x 675g/1½lb sea bass, descaled and filleted


Mix all the dressing ingredients together,then set aside.

Heat the oil, then fry the  chili, lime leaves and lemongrass for 5 mins. Stir in the cilantro and chives.

Lay two of the fillets from each fish, skin side down, on a sheet of foil on a large baking tray with sides.

Cover with the stuffing, then top with the matching fillets, skin side up.

Tie the fillets together with string and chill until ready to cook. You can do this on the morning of your dinner party.

To serve: Heat oven to 220C/fan 200C/gas 7.

Spoon the dressing over the fish, then roast for 12-15 mins or until the fish is cooked.

Serve with jasmine rice to soak up the delicious juices.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Roast sea bass with chilli & lime leaves
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Low FODMAP Recipe - Roast sea bass with chili & lime leaves