Baked Tandoori Sea Bass

First, prepare the garlic-ginger paste. Place the peeled ginger, olive oil, a pinch of salt, and 3 cloves of garlic in a food processor, blender, or mortar. Blend everything until creamy. The paste can be stored in a sealed jar in the refrigerator for a long time, so you can prepare a larger quantity.

Mix the curry paste, 2 cloves of crushed garlic, salt, the juice of 2 lemons, and 2 tablespoons of ground coriander.

Coat the sea bass fillet with the marinade and refrigerate for at least 30 minutes.