Baked huss with mint and spring onion

A fragrant green mint paste adds flavour to baked fish in Alan Coxon's simple and flavourful recipe
By Alan Coxon
Baked huss with mint and spring onion
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 2 tsp ground cumin
  • 2 green chillies, deseeded
  • 2.5 cm ginger, roughly chopped
  • 45 g fresh mint, plus sprigs to garnish
  • grated zest and juice of 1 limes
  • 1 clove garlic, peeled
  • 6 spring onions, chopped
  • black pepper
  • 450 g huss fillet, skinned
  • vegetables or salad, to serve


1. Place the cumin, chillies, ginger, mint, lime zest and juice, garlic, spring onions, salt and freshly ground pepper into a food processor. Blend into a paste.

2. Place the hussh in a bowl.

3. Cover the fish with the mint paste and rub into the fish. Set aside.

4. Preheat the oven to 180°C/gas 4.

5. Wrap the huss fillet with its marinade in a lightly oiled piece of greaseproof paper, sealing the edges tightly.

6. Place the paper-wrapped huss in a roasting tray. Bake for 12-15 minutes.

7. Serve with vegetables or salad.

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