Baked Sea Bass served with Chickpeas (Garbanzo beans)

baked fish


Fish – 4 whole sea bass.

 For the marinade

1tsp celery salt

1/2 tsp chilli powder

2 tsp Thai seven spice

2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp pepper

1 tbsp lemon juice


For the chickpeas

2 x 400g tinned chick peas

2 tbsp Thai seven spice

1 tinned tomatoes

2 bay leaves

2 tsp ginger paste

1 tsp cumin powder

1 tsp chilli powder

Salt to taste


Mix the ingredients of the marinade together and coat the fish. Leave to marinate for an hour at least.

Heat oil in a frying pan the tinned tomatoes and the spices and cook for two minutes. Add the chick peas and bring to a boil. Remove from heat.

Preheat the oven to 190˚(Gas Mark 4, 375˚F)

baked fish 1

In a roasting tin, spread out the chick peas. Place the marinated fish on the bed of chick peas.

Cook in the oven for 15 minutes and then grill on full power for 5 minutes.

Garnish with coriander and spring onions.

Serve with yogurt on the side  – this balances the spicy flavour of the chickpeas.

baked fish 2

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