Sea bass with a chilli and lime glaze recipe

Name: Sea bass with a chilli and lime glaze
Yield: Serves 6
Ingredients: 6 sea bass fillets; olive oil; 2 spring onions, shredded into lengths; 1 red chilli, finely shredded into lengths; asparagus or Tenderstem broccoli, to serve; 4 tbsp soft brown sugar; 2-4 limes, juiced (5 tbsp juice needed); pinch dried chilli flakes; red or white wine vinegar (optional)

Have dinner on the table in 15 minutes with this super quick sea bass recipe. Tender sea bass is brushed with a spicy chilli and lime glaze and served with simple broccoli for a stress-free dinner.

See method

Serves 6
10 mins to prepare and 5 mins to cook
386 calories / serving

Dairy-free

Shop your ingredients

Tesco 2 Boneless Sea Bass Fillets 180G
6 sea bass fillets
£5.95
£33.06/kg
Tesco Olive Oil 250Ml
olive oil
£3.10
£12.40/litre
Tesco Bunched Spring Onions 100G
2 spring onions, shredded into lengths
£0.69
£6.90/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, finely shredded into lengths
£0.51
£8.50/kg
Tesco Tenderstem Broccoli Tips 120G
asparagus or Tenderstem broccoli, to serve
£1.50
£12.50/kg
Tesco Light Brown Soft Sugar 500g
4 tbsp soft brown sugar
£2.00
£4.00/kg
Tesco Limes Each
Aldi Price Match
2-4 limes, juiced (5 tbsp juice needed)
£0.23
£0.23/each
Tesco Kashmiri Chilli Flakes 27G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
pinch dried chilli flakes
£1.00
£37.04/kg
Tesco White Wine Vinegar 350Ml
red or white wine vinegar (optional)
£1.55
£4.43/litre

Method

Preheat the grill to hot and put a baking tray under it (choose a good strong one that won't buckle).
Make the glaze by mixing all the ingredients together. If it tastes too sweet (some limes are sweeter than others), add a splash of red or white wine vinegar.
Brush the skin side of each sea bass fillet with olive oil. Brush the flesh side with the glaze, keeping 1 tsp back. Season well. When the tray is hot, carefully slide it out and put the sea bass fillets on it, skin-side down. Then slide back under the grill and cook for 4-5 mins or until the fish is cooked through. The timing on this will depend on the strength of your grill and how far from the heat your tray is.
While the fish is cooking, put the remaining glaze in a small bowl with the spring onion, chilli and a splash of olive oil (enough to coat the ingredients). Transfer the cooked fillets onto warmed plates and top each with the glaze, plus some spring onion and chilli to serve.