Baked Sea Bass with Green Peppercorns

A green peppercorn chutney flavours sea bass in Mehernoosh Mody's delicious Indian recipe for a luxurious fish dish
By Mehernosh Mody
Baked Sea Bass with Green Peppercorns
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus 1 hr marinating
  • Effort: medium



  • 2 sea bass, (each 500g)
  • half tsp turmeric
  • half tsp salt
  • juice of 1 lemons
  • strips green peppers
  • dried red chilli flakes

For the chutney:

  • 4 tbsp fresh green peppercorns, stripped from the stem
  • half a bunch of fresh coriander
  • 2 green chillies, seeded
  • 5 cloves garlic, peeled
  • half tsp ground cumin
  • juice of half a lemons
  • A pinch of salt


1. Cut 3 slashes on either side of each sea bass. Rub in the turmeric and salt, pour over the lemon juice, cover and marinate in the refrigerator for at least 1 hour.

2. Meanwhile, make the chutney. In a food processor blend together the peppercorns, coriander, chillies, garlic, cumin, lemon juice and salt, making sure not to over-blend the ingredients.

3. Preheat the oven to 180ÂșC/gas 4.

4. Smear the sea bass with the chutney thoroughly. Wrap each sea bass in a strip of oiled banana leaf or foil, securing the parcel with string or toothpicks.

5. Place the sea bass parcels in a roasting tray. Bake for 15 minutes.

6. Serve each sea bass in its wrapping, garnished with green pepper and red chilli.

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