Fish & other sea food

Baked Sea Bass on a Bed of Vegetables

Seasonal food always catches my attention and this time its sea bass with a medley of seasonal vegetables. I found a lovely recipe in Mary Berry’s book – “Cook Now, Eat Later” which I thoroughly enjoyed making. Celebrate the joy of seasonal cooking with me and enjoy this light and simple recipe on a beautiful sunny weekend (or weekday if you like).

Preparation time: 15-20 minutes                  Cooking time: 45-50 minutes                        Serves: 3-4

Ingredients:

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  • 4 sea bass fillets with skin on
  • 750 grams jersey royal potatoes or any waxy potatoes
  • I medium to large onion, sliced
  • 2 garlic cloves , finely chopped
  • 2 red peppers, deseeded and cut into 8 pieces
  • olive oil
  • salt and ground pepper for seasoning
  • fresh coriander leaves, chopped for garnishing

Method:

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  1. Make diagonal cuts on the skin of the fillets and brush them with oil. Season with salt and pepper.
  2. Preheat the oven to 200 degree Celsius and grease an ovenproof dish.
  3. Boil the potatoes in salted water until they are 90% done (if you poke a knife in them, they should feel a little hard).
  4. Brown the onions, peppers, garlic and boiled potatoes in a pan and season with salt and pepper.
  5. On a greased hot pan, fry the fish skin side down for about a minute or two. Take care not to cook it all the way through, the remainder of the cooking will happen in the oven.
  6. Arrange the vegetables in the ovenproof dish, put the fish on top of them with skin side up and bake for around 10-15 minutes until the fish is completely cooked.
  7. Garnish with fresh coriander and enjoy a home cooked food with some lovely white wine!!

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( Recipe Inspired from Mary Berry’s “Cook Now, Eat Later” )

2 thoughts on “Baked Sea Bass on a Bed of Vegetables

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