Jerk Sea Bass

Mix the jerk seasoning, ginger, garlic, lime and oil in a bowl. Slash the skin of the fish with a sharp knife, and rub with liberal amounts of the marinade. Leave to infuse in the fridge for a minimum of 1 hour.
Place each fish on a sheet of foil, and bring the sides up around it as though you’re making an open-topped foil boat. Cook for 15-20 mins on a barbecue or in a 200C oven for 20 mins. Serve with a scattering of coriander, and some pineapple salsa on the side.

15 mins

4 serving

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