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