Sea Bass In Green Chutney
|Sea bass||2 Pound, with head and tail on, but otherwise cleaned (1 Piece)|
|Fresh ginger piece||1 , peeled and coarsely chopped (1 Inch Long And 1 Inch Wide)|
|Garlic||5 Clove (25 gm), peeled and coarsely chopped|
|Vegetable oil/Olive oil||2 Tablespoon|
|Black mustard seeds||1⁄2 Teaspoon (Use Whole)|
|Hot dried red chilies||2 (Use Whole Peppers)|
|Ground turmeric||1⁄2 Teaspoon|
|Chopped chinese parsley||1 Cup (16 tbs) (Coriander Greens Or Cilantro)|
|Lemon juice||2 Tablespoon|
Clean and wash fish thoroughly under cold running water.
Pat dry, inside and out.
Preheat oven to 400°.
Place the ginger and garlic in the container of an electric blender, along with 3 tablespoons of water.
Blend at a high speed until you have a smooth paste.
Heat oil in 8-10-inch skillet over medium-high flame, and add the mustard seeds.
Within a few seconds, they will begin to expand and pop.
Add the red peppers, and stir them once.
Pour in the paste from the blender, add the turmeric, and fry, stirring, for about 2 minutes.
Pour contents of skillet into the blender.
Add the Chinese parsley, lemon juice, and salt.
Blend at high speed until you again have a smooth paste, adding up to 2 tablespoons of water if necessary tine a large baking dish with a sheet of heavy-duty aluminum foil, large enough to fold over the fish.
Cover the fish with the green paste, inside and oat.
Fold the foil over so the fish is completely enclosed in it.
Place in the oven and bake 30 minutes.
To serve: Remove fish carefully, place on warm platter, and serve with Plain Basmati Rice.
A tomato or onion relish would also go well with it.