2 tbsp grated fresh ginger
3 cloves garlic, crushed
Salt and pepper
2 small or one medium sea bass, gutted and scaled
1 tbsp olive oil
Heat the oven to 200C/400F/gas mark 6. Mix the ginger and garlic and season with salt and pepper. Stuff the fish with this mixture, and place in a baking dish. Squeeze the juice from the satsuma and mix with the oil. Pour over the fish. Bake for 10 minutes for small fish, 16 minutes for medium.