Whole sea bass with warmed tomato and citrus salsa

Cooking a whole fish looks so impressive and the warmed salsa has a lovely zingy citrus flavour.

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Mary Berry recipes
From Mary Berry's Easter Feast

Ingredients

For the sea bass

  • butter, for greasing
  • 1.5kg/3lb 5oz whole sea bass, cleaned, gutted, scales removed, head on
  • 1 small bunch fresh coriander, finely chopped, stalks reserved
  • salt and freshly ground black pepper

For the tomato and citrus salsa

  • half cucumber, deseeded and finely diced
  • 1 green chilli, finely chopped
  • 6 large tomatoes
  • 1 pink grapefruit
  • 1 lime, juice and finely grated zest
  • 2 tsp freshly grated ginger
  • 3 tbsp olive oil
  • 3 heaped tbsp mango chutney
  • handful of chopped coriander
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