Tandoori Sea Bass

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm of peeled ginger, 1 tablespoon of oil, and a pinch of salt into a chopper, blender, or mortar. Blend everything together until it forms a paste. This mixture will last several weeks in a sealed jar in the refrigerator, so you can prepare more in advance.

Mix the tandoori paste, 2 tablespoons of garlic paste, salt, juice from 2 squeezed lemons, and ground coriander.

Coat the sea bass fillets with the mixture and let them marinate in a cool place for at least 30 minutes.