From The Straits Times    |

Photo: Coordination Rachel Xie Photography Frenchescar Lim Art Direction & Styling Nikki Ho

By Mark Richards, group executive chef from Nuvo, Caerus Holding

Serves 4

1 whole 500g seabass, cleaned, gutted and patted dry with paper towels
3 tbsp rayu oil*
Salt, to taste
Black pepper, to taste
½ lemon, sliced
2 cloves garlic, thinly sliced
2 sprigs fresh rosemary
2 sprigs fresh Italian parsley
2 sprigs fresh mint
2 sprigs fresh oregano
3 tbsp cooking sake
Bonito flakes, to garnish

*Rayu oil is a type of chilli oil, available at the Japanese section of major supermarkets

1 Place the seabass in the centre of a large piece of aluminium foil. Rub it with 1 tbsp of rayu oil, then season with salt and pepper.
2 Stuff the cavity of the fish with the lemon, garlic and fresh herbs.
3 Fold the edges of the foil upwards, then drizzle in the remaining 2 tbsp rayu oil and sake. Fold the foil over the fish to enclose it completely and tightly.
4 Place the foil pouch on a baking tray and bake in an oven preheated to 190 deg C for 20-25min, until the fish is cooked through and flakes easily when pierced with a fork.
5 Garnish with bonito flakes and serve.

This article was originally published in Simply Her November 2014.