Ginger Sea Bass


  • 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


  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.


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