Roasted Sea Bass with Garlic & Chilli Butter

25 min 2 servings
  • 1 Lurpak® Mini Block (50g)
  • 2 whole sea bass, gutted and scaled
  • ½ deseeded red chilli, finely chopped
  • 1 garlic clove, minced
  • 1 lemon thinly sliced and then halved
  • 4 sprigs of thyme
  • Salt to season
Roasted Sea Bass with Garlic & Chilli Butter recipe


  1. Preheat your oven to 190°c I 170°c fan/ gas mark 5.
  2. Wash the Sea Bass inside and out and pat dry with kitchen paper.
  3. Make about 3-4 slashes across the flesh of the fish, ensuring you do not cut to the bone.
  4. Prepare the roasting tray by opening one end of the Mini block, rubbing a thin coating of the butter all over the surface of the tray.
  5. Put the remaining Lurpain a bowl and mix in the chilli and garlic until soft and well combined.
  6. Spoon the butter mix into the fish cavities and place lemon slices on top of the butter.
  7. Lay the sea bass on the buttered tray and roast for about 20-30 mins, depending on the size of fish − the flesh should feel firm to touch.
  8. Remove from oven and leave to rest for 5 mins before serving. Season and serve with crushed new potatoes and green beans.

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