Tandoori Sea Bass with Fresh Salad

Start by preparing the garlic and ginger paste. In a small blender or mortar, place the 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt. Blend until you get a homogeneous consistency. This paste can be stored in the refrigerator in a sealed jar for several weeks.

In a bowl, mix the tandoori paste with 2 tablespoons of the freshly prepared garlic and ginger paste, salt, the juice from 2 squeezed lemons, and ground coriander.

Coat the sea bass fillets with the marinade mixture on both sides and leave them in the refrigerator for at least 30 minutes for the flavors to penetrate the meat.