Seared Sea Bass With Coriander and Coconut Chutney


Sea Bass with coriander chutney

This is a really quick and easy, delicious dish. Give it a go!

I received the Best of British Hamper today from Westin Gourmet and was happy to find a few surprise seafood extras in the box. The Westin Gourmet Best of British Hamper is perfect for those who are cooking for one or two and still want to eat quality homemade food.

I decided to start by making my wife and me a sea bass sharing platter for lunch. The sea bass fillets were served with a coriander, chilli and coconut chutney that was so quick and easy to make. The whole meal only took 15 minutes from start to finish to prepare.

When frying sea bass fillets it is important to get all of the moisture out of the skin. If you don’t, the skin will not get nice and crispy. To do this, take a sharp knife and press it against the skin at the head end. Then scrape it down the fillet toward the tail end. Do this a couple of times and you will be left with dry skin that is perfect for searing.

It seems that each time that I make a coriander chutney, I make it differently. Today’s coriander chutney was made with a few easy to find products that I had on hand. It worked really well and complimented the flavour of the fresh sea bass perfectly.

Sometimes the simplest dishes are best.

Sea Bass

The fresh sea bass from Westin Gourmet is delicious.

Searing Sea bass

Searing the fillets.

searing sea bass

Press the fillets down so that the skin crisps evenly.

Seared sea bass with coriander and coconut chutney

All ready!



Seared Sea Bass With Coriander and Coconut Chutney
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 2
  • 2 fresh sea bass fillets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 roughly chopped birds-eye green chilli (optional)
  • 2 tablespoons olive oil
  • 1 small bunch fresh coriander leaves and fine stems
  • 3 tablespoons fresh chopped parsley
  • 1 clove garlic – smashed and roughly chopped
  • 3 tablespoons fresh grated coconut or frozen
  • 2 tablespoons toasted almond flakes
  • 1 tablespoon plain Greek yogurt
  • 1 roughly chopped green chilli
  • 2 tablespoons olive oil
  1. Start by making the coriander chutney.
  2. Place all of the raita ingredients in a food processor and blend until smooth. You could also do this in a pestle and mortar but it takes a while longer. Set aside.
  3. Now heat the olive oil for the sea bass in a large frying pan over medium high heat until hot but not smoking.
  4. Season your bass fillets on both side with salt and pepper.
  5. Place the fillets skin side down and press them down with your finger or a spatula so that the skin fries evenly.
  6. When the sea bass is about 80% cooked through, carefully flip them over and fry for about another minute.
  7. Place the sea bass fillets skin side up on a warmed plate. Drizzle with a little bit of the chutney and spoon the rest of the raita next to the sea bass.
  8. Serve with limes, chopped birds-eye chile (if using) and a green salad.