Equipment
Ingredients
Curried Walnut Crust
- 135 g walnuts, raw, unsalted
- 17 g ginger, peeled and finely grated
- 5 g fresh cilantro, finely minced
- 110 g greek yogurt, full fat
- 11 g madras curry powder
- 35 ml lime juice, freshly squeezed
- 6 g sea salt
- 2 g black pepper, freshly cracked
The Fish
- 4 sea bass fillets, skinless
- 13 ml grapeseed oil
Plating and Garnish
- 5 g cilantro sprigs, fresh
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Pulse the walnuts in a food processor until they reach the consistency of a coarse meal; avoid over-processing into a paste.
In a mixing bowl, whisk together the ground walnuts, grated ginger, minced cilantro, Greek yogurt, curry powder, lime juice, salt, and pepper until a thick, uniform paste forms.
Pat the sea bass fillets extremely dry with paper towels to ensure the marinade adheres properly.
Lay the fish in a glass dish and coat the top and sides of each fillet generously with the walnut mixture.
Cover the dish tightly and refrigerate for 2 hours to allow the enzymes in the yogurt to tenderize the fish and the spices to penetrate.
Preheat your oven to 230°C (450°F) and position the rack in the upper third of the oven.
Brush a rimmed baking sheet with the grapeseed oil to create a non-stick surface.
Transfer the marinated fillets to the baking sheet and roast for 10 to 15 minutes, until the crust is golden and the internal temperature of the fish reaches 63°C (145°F).
Remove from the oven and allow the fish to rest for 3 minutes before moving to plates.
Garnish with fresh cilantro sprigs and serve immediately with lime wedges for an extra hit of acidity.
Chef's Notes
- Sea bass is prized for its high fat content, which allows it to withstand the high heat of this recipe without drying out.
- Ensure your curry powder is fresh; spices lose their volatile oils after 6 months.
- For a professional finish, use a Microplane for the ginger to ensure it disappears into the yogurt, providing flavor without fibrous texture.
Storage
Refrigerator: 2 days — Store in an airtight container; the crust will soften significantly upon storage.
Reheating: Reheat gently in a 150°C (300°F) oven until the internal temperature reaches 60°C (140°F).
