Garlic and Ginger Seabass with Lime, Coriander and Chilli

Crush two garlic gloves into a bowl with three inches of grated ginger. (I always thought you had to peel ginger, however i was taught by an Asian chef the other day that this is not necessary when grating! Time saver!) add a bit of lime zest and mix together. Make three slots on the skin of your sea bass and rub the skin with the GG mixture. Fry skin side down in a little sesame oil for three minutes, then turn and cook for a further two. This slightly depends on the size of your fillets.