Tandoori Sea Bass with Tartare Sauce

First, we prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm peeled ginger, 1 tbsp vegetable oil, and a pinch of salt into a food processor or mortar. Process everything into a fine paste. Tip: This paste keeps for several weeks in a sealed jar in the refrigerator.

In a bowl, mix the tandoori paste with 2 tbsp of the prepared garlic-ginger paste, some salt, the juice of 2 lemons, and the ground coriander.

Generously coat the sea bass fillets with the marinade and let them marinate in the refrigerator for at least 30 minutes.