Arabic spiced seabass

Prep 3 h : 0 m
Cook 0 h : 15 m


  • Fish

    1.5-2kg seabass, scaled, butterflied and pinned

    Oil, for cooking

    For the marinade

    30g fresh coriander, picked and chopped

    150ml olive oil

    5g garlic, minced

    5g ginger, minced

    ½ tsp fine table salt

    2½ tbsp spice mix*


  • To marinate the fish, mix together all the ingredients and rub it over the fish.

    Cover with clingfilm and refrigerate for 2-3 hours.

    Heat oil in a grill pan and place the fish skin side down.

    When the skin turns crispy, 6-8 mins, turn over and cook on the flesh side for 4-5 mins.

    Serve it with a drizzle of olive oil, fresh coriander sprigs and pomegranate arils (optional).

    * To make the spice mixture, mix together 1 ½ tbsp cumin powder; 1½ tbsp ginger powder; 1 tsp black pepper powder; ½ tsp cinnamon powder; 1 tbsp coriander powder; 1 tbsp Kashmiri chilli powder; 1 tbsp turmeric powder; 1 tbsp fennel seed powder; 1 tbsp all spice powder; ½ tsp nutmeg powder; and ¼ tsp clove powder. Use as required and store the rest in an airtight container.