Equipment
Ingredients
Curried Walnut Crust
- 135 g walnuts, raw, unsalted
- 17 g ginger, peeled and finely grated
- 5 g fresh cilantro, finely minced
- 110 g greek yogurt, full fat
- 11 g madras curry powder
- 35 ml lime juice, freshly squeezed
- 6 g sea salt
- 2 g black pepper, freshly cracked
The Fish
- 4 sea bass fillets, skinless
- 13 ml grapeseed oil
Plating and Garnish
- 5 g cilantro sprigs, fresh
- 1 lime, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 450 kcal
- Protein
- 40 g
- Carbohydrates
- 11 g
- Fat
- 29 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 712 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 20 g
- Cholesterol
- 71 mg
- Potassium
- 679 mg
- Calcium
- 105 mg
- Iron
- 2.2 mg
- Magnesium
- 134 mg
- Phosphorus
- 463 mg
- Zinc
- 1.9 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 9.5 mcg
- Vitamin E
- 3.4 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.27 mg
- Niacin
- 3.3 mg
- Folate
- 46 mcg
- Water
- 183 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pulse the walnuts in a food processor until they reach the consistency of a coarse meal; avoid over-processing into a paste.
In a mixing bowl, whisk together the ground walnuts, grated ginger, minced cilantro, Greek yogurt, curry powder, lime juice, salt, and pepper until a thick, uniform paste forms.
Pat the sea bass fillets extremely dry with paper towels to ensure the marinade adheres properly.
Lay the fish in a glass dish and coat the top and sides of each fillet generously with the walnut mixture.
Cover the dish tightly and refrigerate for 2 hours to allow the enzymes in the yogurt to tenderize the fish and the spices to penetrate.
Preheat your oven to 230°C (450°F) and position the rack in the upper third of the oven.
Brush a rimmed baking sheet with the grapeseed oil to create a non-stick surface.
Transfer the marinated fillets to the baking sheet and roast for 10 to 15 minutes, until the crust is golden and the internal temperature of the fish reaches 63°C (145°F).
Remove from the oven and allow the fish to rest for 3 minutes before moving to plates.
Garnish with fresh cilantro sprigs and serve immediately with lime wedges for an extra hit of acidity.
Chef's Notes
- Sea bass is prized for its high fat content, which allows it to withstand the high heat of this recipe without drying out.
- Ensure your curry powder is fresh; spices lose their volatile oils after 6 months.
- For a professional finish, use a Microplane for the ginger to ensure it disappears into the yogurt, providing flavor without fibrous texture.
Storage
Refrigerator: 2 days — Store in an airtight container; the crust will soften significantly upon storage.
Reheating: Reheat gently in a 150°C (300°F) oven until the internal temperature reaches 60°C (140°F).
Troubleshooting
The walnut crust slides off the fish during cooking.
Cause: The fish was too wet before marinating or the yogurt was too thin.
Fix: Cannot be fixed once cooking; serve as a 'deconstructed' sauce over the fish.
Prevention: Aggressively pat the fish dry with paper towels and use high-protein Greek yogurt.
Walnuts taste bitter or look burnt.
Cause: The oven rack was too high or the oven temperature was inaccurate.
Fix: Carefully scrape off the most burnt parts and top with fresh cilantro to mask the bitterness.
Prevention: Check oven calibration and monitor the browning after 8 minutes.
Cultural Context
This dish represents the 'Modern British' or 'Anglo-Indian' movement, where traditional Indian flavor profiles (curry, ginger, yogurt) are applied to classic European seafood techniques.
