Sea bass with lime, kaffir leaves and chilli

sea bass lime kaffir leaves and chilli

Waitrose Cellar have sent me a box of their Ultimate Cellar Case. An amazing collection of top quality super wines including two of my favourites Barolo and Chablis but I was asked to come up with an unusual pairing and serve it with

Cune Rioja Reserva, Spain

1 x Cune Rioja Reserva, Spain

Soft and supple on the palate, with good integration of wood and attractive fruit character. This Reserva Rioja, from a very well-respected traditional bodega, is made from a careful blend of Tempranillo, Garnacha and Graciano grapes.

A wine that would make a good partner for lamb or duck.

Inspired by the World Cup I was thinking along the lines of a south American number, something hot and spicy.

I drew Costa Rica and Holland in my blogging sweepstake so I started to search the internet for recipes from Costa Rica. I looked at Brazil too and other south American countries as the continent is on my bucket list and draws me like a bear to a honey pot.

I finally decided on some sea bass and the kaffir lime leaves are the ingredient that kicked off my recipe. I had been sidetracked by a Caipirinha recipe if you must know.

I decided to add slices of lime inside the cavity of the sea bass and sprinkle with freshly ground sea salt and chilli flakes to give the fish a kick.

I wrapped it in tin foil and baked it for a good half an hour, opening the foil up for the last 5 minutes.

sea bass with lime, kaffir leaves and chilli


The unusual pairing worked as the Rioja is a soft wine with a woody, fruity flavour that counteracted the chilli well and added substance to the delicate flavour of the fish.

You can find my recipe along with other unusual pairings on the Waitrose Cellar website

We really enjoyed this recipe so I’ve added the recipe card if you’d like to give it a go which you can print or download and some more of my fish recipes to choose from too.

Caribbean Fish

Tomato fish curry

Italian fish stew

Spaghetti alla pescatore

Prep time
Cook time
Total time
Adding lime and chilli to the sea bass brings out a fabulous soft meal with a kick at the end that bursts flavour.
Author: Marianne Weekes
  • 1 sea bass per person, gutted and cleaned
  • 1 lime cut into slices
  • a handful of kaffir leaves crumbled into pieces
  • 1 tsp chilli flakes
  • Sea salt
  • tin foil for wrapping
  1. Preheat the oven to 180C.
  2. Lay the sea bass on a sheet of foil large enough to be able to wrap the fish in and seal tightly.
  3. Add a couple of slices of lime to the cavity of the fish.
  4. Mix the Kaffir leaves, chilli flakes and freshly grounded sea salt together and place in the cavity leaving some to sprinkle on top.
  5. Wrap the fish in the foil sealing the edges to keep the flavours in and place in the oven for 30 minutes
  6. Unwrap the foil for the last five minutes.
  7. Serve with salad and sautè potatoes.
I baked my sea bass but this would work equally well grilled or barbecued
If you don’t have kaffir leaves, thyme or mint would work wonderfully too
Nutrition Information
Serving size: 2 Calories: 76 Fat: 2g Saturated fat: 0g Unsaturated fat: 1g Trans fat: 0g Carbohydrates: 4g Sugar: 1g Sodium: 144mg Fiber: 1g Protein: 12g Cholesterol: 27mg



  1. July 5, 2014 / 8:22 AM

    That sounds delicious Mari… Will save that for future reference! :)

  2. Funnily enough I saw sea bass on offer when I went to spend the #morrisonsmum vouchers I won in the Britmums Twitter party and thought about buying it for the kids. (I’m allergic to most fish) – this recipe sounds delish, but all of yours do, don’t they? I love lime in anything, even sparkling water! Might try it without the chillis for them thanks :)

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