This spicy sauce against succulent bits of slow roasted seabass is pure perfection. The flavors were made to melt into each other and your fish will literally fall off of its bone. The perfect dish for before or after a workout which won’t make you feel heavily bloated at all.
You will need:
- 3-4 fresh Seabass descaled and cleaned (if you are cooking for yourself, use less of everything for your marinade)
- Chopped parsley for serving
For your marinade you will need: - 2 tbsp yogurt (I used soya)
- 1/2 brown/white onion
- 1 tbsp Cajun spices
- 1 tbsp piri piri spices
- 1 tbsp chilli flakes
- 1 tbsp soya sauce
- 1 tbsp honey
- 1 tbsp cinnamon
- 1 tbsp pepper
Preparation:
- Using a food processor wiz up all your condiments until they are all smooth
- .Make sure both sides of your fish has deep slits in it, then pour your sauce over both sides and inside the cavity.
- Line a baking tray and neatly place your fish on the tray.
- Put the oven on a low heat until you notice the sauce drying up, the same way it’s displayed in the picture. You don’t want to blast the heat on this fish otherwise you’ll be left with a sloppy marinade on cooked fish.
- Then I served it with chopped parsley and rice, of course your side servings are your own choice.
If you make this, please tag me on Instagram @iamsheniz or @eattravelinspire using the hashtag #cookingwithshen. I’d love to see your take on this.
Shen's Life 