I love the look of the finished dish; a buttery, golden, inviting piece of fish served with spinach mash and spicy green beans (see recipe).
2 sea bream (already gutted)
1 fat clove of garlic, crushed
1 tsp grated ginger
1 medium red chilli, very finely diced
a pinch of saffron threads
juice of half a lime
a small glass of wine 125ml)
a little olive oil to coat
Pre-heat the oven to 200oC or 180oC fan assisted
In a bowl, mix together the ginger, garlic, chili, saffron, lime and butter till you have a smooth paste.
Make three diagonal slashes on each fish with a sharp knife.
Lay a piece of foil onto a baking tin and place the sea bream on it, slashed side up.
Season with sea salt, pour over the olive oil and the wine.
Stuff each fish with the spicy butter and bake for twenty minutes.