Equipment
Ingredients
curried walnut mixture
- 120 g walnuts, finely ground
- 15 g ginger, finely minced
- 3 g cilantro, finely chopped
- 120 g yogurt
- 10 g curry powder
- 30 ml lime juice
- 2 g salt
- 1 g black pepper, freshly ground
fish
- 4 sea bass
- 15 ml vegetable oil
garnish
- 5 g cilantro, fresh sprigs
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 412 kcal
- Protein
- 34 g
- Carbohydrates
- 10 g
- Fat
- 28 g
- Fiber
- 4 g
- Sugar
- 3 g
- Sodium
- 314 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 16 g
- Cholesterol
- 65 mg
- Potassium
- 645 mg
- Calcium
- 102 mg
- Iron
- 1.9 mg
- Magnesium
- 122 mg
- Phosphorus
- 438 mg
- Zinc
- 1.9 mg
- Vitamin A
- 118 mcg
- Vitamin C
- 7 mg
- Vitamin D
- 8.4 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.29 mg
- Riboflavin
- 0.28 mg
- Niacin
- 2.9 mg
- Folate
- 43 mcg
- Water
- 168 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the ground walnuts, minced ginger, chopped cilantro, yogurt, curry powder, lime juice, salt, and pepper until well incorporated.
Arrange the sea bass fillets in a single layer inside a glass or ceramic dish.
Spread the walnut mixture evenly over the top of each fish fillet to coat thoroughly.
Cover the dish and refrigerate for 2 hours to allow the flavors to penetrate the fish.
Preheat the oven to 230°C (450°F) and set the oven rack to the highest position.
Lightly coat a baking dish with vegetable oil to prevent the fish from sticking.
Move the marinated sea bass fillets into the prepared baking dish.
Bake the fish for 10 to 15 minutes until it reaches an internal temperature of 63°C (145°F) and flakes easily with a fork.
Garnish the dish with fresh cilantro sprigs and serve immediately with lime wedges.
Chef's Notes
- For the best texture, ensure your walnuts are finely ground but not to a paste; a slightly coarse grind will provide a pleasant crunch.
- Don't over-mix the walnut mixture, as this can make it gummy. Combine until just incorporated.
- Ensure the oven is fully preheated to the specified temperature. A hot oven is crucial for crisping the walnut crust without overcooking the delicate sea bass.
- When checking for doneness, insert a fork into the thickest part of the fillet. If it flakes easily and the flesh is opaque, it's ready. Avoid overbaking, which can dry out the fish.
Storage
Refrigerator: 2 days — Store in an airtight container; texture of the walnut crust may soften.
Reheating: Warm in a 150°C (300°F) oven until the internal temperature reaches 63°C (145°F).
Troubleshooting
Fish is dry or rubbery
Cause: Overcooking due to high oven temperature
Fix: Cannot be fixed
Prevention: Check the internal temperature starting at 10 minutes; fish is done at 63°C (145°F).
Walnut crust is soggy
Cause: Excess moisture in the yogurt or fish not patted dry before marinating
Fix: Briefly use the broiler for 1-2 minutes at the end of cooking, monitoring closely to prevent burning.
Prevention: Use thick Greek-style yogurt and pat fish dry with paper towels before adding the mixture.
Cultural Context
This dish is a modern fusion creation, blending the delicate flavor of sea bass with the warm, aromatic spices often found in Indian and Southeast Asian cuisines. The use of walnuts in a crust is reminiscent of Mediterranean and Middle Eastern culinary traditions, creating a unique East-meets-West flavor profile.
