A whole sea bass wrapped in banana leaf and perfumed with toasted spices, curry leaves and coconut. The flesh stays juicy while the surface caramelises, sharp lime cutting through the warmth. It feels theatrical, generous, and deeply comforting all at once.
By Matt TebbuttFrom Saturday Kitchen Recipes
This baked Sri Lankan-style sea bass scores a Nutri-Score B. The dish is rich in lean protein and healthy fats, with spices and aromatics adding flavour without excess salt or sugar.
Estimated per serving: 420 kcal, fat 24g, saturates 16g, carbs 14g, sugars 6g, protein 38g.
Equipment
Ingredients
Sri Lankan roasted curry powder
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp fennel seeds
- 1 tsp cardamom seeds
- 1 tsp cloves
- 5cm cinnamon stick
- 10–15 dried red chillies
- ½ cup curry leaves
Marinade
- 2 tbsp tamarind paste
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 5 garlic cloves, crushed
- 2.5cm fresh ginger, crushed
- 2 tbsp coconut oil
- 1 pinch salt
Sea bass
- 1 whole sea bass, scaled and gutted
- 10 fresh curry leaves
- 1 onion, finely sliced
- 3 green chillies, slit
- 1 ripe beef tomato, chopped
- 2 tbsp coconut oil
- 1 banana leaf
- Lime wedges, to serve
Customise
- Use shop-bought Sri Lankan curry powder to save time.
- Swap sea bass for sea bream or snapper.
Method
Build the flavour base (15 minutes – can be done ahead)
- Toast the spices in a dry frying pan over medium heat, stirring until fragrant and lightly coloured. Let them cool, then grind to a fine curry powder.
- Mix the marinade by combining 2–3 tablespoons of the curry powder with tamarind, turmeric, pepper, garlic, ginger, coconut oil and salt. Aim for a thick, spreadable paste.
Prepare the fish (10 minutes)
- Score the sea bass deeply on both sides so the marinade can soak right in.
- Heat the oven to 220°C (200°C fan).
- Rub generously with half the marinade, pushing it into the cuts and inside the cavity.
- Stuff the cavity with some curry leaves and a few onion slices for aroma.
Wrap, bake and finish (30 minutes)
- Mix the remaining marinade with onions, green chillies, tomato, coconut oil and the rest of the curry leaves.
- Coat the fish all over with this mixture, then wrap loosely in the banana leaf.
- Bake gently for 30 minutes on a tray.
- Unwrap and crisp by opening the leaf and increasing the oven to 240°C (220°C fan) for the final 8–10 minutes.
- Rest briefly for 5 minutes, then serve with lime wedges.
Big flavour. Zero fuss.
Suggested Wine Pairing
Baked Sri Lankan-style sea bass loves aromatic whites and vibrant rosés. The spicy marinade, coconut oil and tamarind call for wines with freshness, gentle fruit and enough structure to stand up to bold flavours. These wine pairings keep the dish lively and balanced.
- Gewürztraminer, Aldi – Lychee, rose and soft spice mirror the curry notes beautifully.
- Picpoul de Pinet, Lidl – Zesty acidity and citrus refresh the palate against coconut richness.
- Côtes de Provence Rosé, Tesco – Dry, herbal and lightly fruity, ideal with spiced baked fish.
What can you serve with this
- Coconut rice – Soaks up the spiced juices perfectly.
- Pol sambol – Fresh coconut heat alongside rich fish.
- Steamed green beans – Clean and simple contrast.
- Flatbreads or roti – Ideal for scooping every last bit.