Thomasina Miers’ New Year recipe for baked sea bass with lemongrass and nam jim | The simple fix

There’s no better time than New Year’s Eve for this quick celebratory fish dish

This is a spectacular but incredibly easy feast for New Year. I try to save fish for high days and holidays: there’s no better excuse than New Year’s Eve for this quick-to-cook and suitably celebratory sea bass. I like to give it an Asian treatment, especially after all the rich flavours of Christmas. Try to find a local, Asian supermarket, because they often sell coriander with the root still attached (it has a sweet, heady taste). Then smash those Thai ingredients in a mortar and let the nuances of flavour captivate everyone at the table.

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