- 3 wild-caught sea bass filets (see Notes and Variations)
The Masala Marinade
- 3 medium green onions, trimmed and cut into 1-inch long pieces
- 3–4 large garlic cloves, smashed and peeled
- 1-inch piece of ginger, roughly chopped
- ½ –1 jalapeño, roughly chopped, seeds optional
- 1 generous handful of cilantro, roughly chopped along with the stems
- 1 lemon, ½ sliced and ½ juice squeezed
- salt, to taste
- 1 tbsp garam masala
- 1 tsp Kashmiri red chili powder
- ¼ cup extra virgin olive oil
- Preheat the oven to 350 degrees F.
- Combine all the ingredients of the masala marinade, except the lemon slices, in a food processor and grind to a smooth paste.
- Place about a foot long sheet of parchment paper or aluminum foil on a work surface for each fillet of fish. Spoon the masala marinade on the parchment paper or foil, then place the fish fillets on top of it and spoon another spoonful of the masala marinade over the fillet.
- Lay a lemon slice on top of the fish and seal up the packets, making sure it won’t leak during the baking process.
- You can let the fish marinate for 15-30 mins in the packets itself over the counter. Marination is recommended but not necessary.
- Place the packets on a baking sheet. Bake for 12-15 mins depending on the thickness of the fish.
- While the fish bakes, you can make the cucumber raita by chopping 5-6 baby or Persian cucumbers with their skin on. Toss with juice from half a lime or lemon, season with salt, a pinch of sugar and finish off with fresh chopped cilantro.
- Gently transfer the fish along with the masala broth over or on the side of rice and cucumber raita or any other vegetable of your choice and serve immediately.