Recipe: Sea Bass by James Haskell |

How To Make James Haskell’s Sea Bass With Ginger And Tamari, Boiled Rice And Edamame Beans

A zingy fish supper that will get your taste buds going!

Posted on

10 January 2019

James Haskell’s Sea Bass

All Credits: PA

A deceptively simple high-carb dinner, this eminently Instagrammable sea bass dish looks almost as good as it tastes. One of the fish recipes featured in James Haskell’s new book Cooking For Fitness, it’s simpler than you might think to put together.

Haskell’s pro tip: “You’ll know the whole fish is cooked through when the backbone can be removed easily, pulling it away by the tail first.”

(serves 2)

180g brown rice
80g edamame beans
1/2 small bunch coriander, finely chopped
2 whole sea bass
2 garlic cloves, finely chopped
1cm piece of ginger, finely chopped
1 red chilli, finely chopped
3tbsp tamari or soy sauce
4 spring onions, finely chopped


1. Preheat your grill to high.

2. Place the rice in a saucepan and cover it with water. Bring the pan to boil and cook for 10 minutes, or according to the pack instructions. Drain away any excess water, put the rice back into the saucepan and then set it aside. Now bring a small saucepan of water to the boil and carefully add the edamame beans. Boil the beans for five minutes before draining and mixing together them with the rice. Stir in the finely chopped coriander.

3. Place the sea bass on a roasting tray skin-side up. Sprinkle the garlic, ginger and chilli over the fish. Spoon over the tamari and place the tray under the hot grill. Cook for 15 minutes. Baste the fish with the sauce in the roasting tray.

4. Divide the rice between two plates and then top with the fish. Spoon over any excess sauce, scatter the spring onions over the fish, and serve.

Cooking For Fitness by James Haskell & Omar Meziane is published by Haskell Publishing. Available online now.