Jerk Sea Bass

Mix the jerk, ginger, garlic, lime zest and oil in a bowl. Cut slits into the skin of the fish and rub liberally with the marinade, then leave in the fridge to infuse for at least an hour.
When ready to cook, lay each fish on a sheet of foil and bring the sides up around them to make an open-topped boat shape. Cook for 20 mins on a barbecue or until the fish is cooked through, or alternatively bake at 220C in the oven for 20 mins. Serve with an exotic fruit salsa and some fresh green herbs.

15 mins

4 serving

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