Ginger Sea Bass

Ingredients:

• 6 Sea Bass
• 2-3 Courgettes depending on size
• 200g Asparagus
• Salt
• 1 Lemon
• Neema Scotch Bonnet & Ginger Chilli Sauce 

For the marinade:

• 1 teaspoon of Neema Scotch Bonnet & Ginger Chilli Sauce
• 1/2 of lemon squeezed
• Salt to taste
• Crushed Garlic
• 1 tbsp of Olive oil
• Parsley to garnish

Method:

1. Marinade fish and leave for a few hours (preferably overnight) for seasoning to set in
2. Slice courgettes lengthwise, season with salt and grill on a grill pan
3. Season asparagus with salt, pepper, lemon and drizzle some olive oil. Put it on a grill while cooking fish.
4. Arrange the cooked courgettes first, then the fish with the asparagus. Sprinkle some chopped parsley and serve.