Tandoori Sea Bass

INSTRUCTIONS

• 1
  First, prepare the garlic-ginger paste. In a chopper, blender, or mortar, place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt. Blend everything together to a paste consistency. This mixture will last for several weeks in a closed jar in the refrigerator, so you can prepare more in advance.
• 2
  Mix the tandoori paste, 2 tablespoons of garlic paste, salt, juice from 2 squeezed lemons, and ground coriander.
• 3
  Coat the sea bass fillets with the mixture and let them sit in the cold for at least 30 minutes.
• 4
  Remove the excess marinade from the fish and cook (skin side down) on a preheated pan with a little oil. Fry for about 1-2 minutes on each side (until the skin is crispy).
• 5
  Serve with tartar sauce, lemon wedges, and fresh salad.