Baked Whole Sea Bass with Mediterranean Vegetables
Ingredients
- 2 tbsp olive oil extra virgin
- 1 large Fennel bulb Cleaned, trimmed, halved and cut into thin slices
- 1 large red onion Peeled and sliced into thin wedges
- 1 large Romano pepper halved, deseeded, and cut into 5mm slices
- 1 tbsp dried oregano
- 2-3 large Garlic cloves Peeled and grated
- 3 fresh Bay leaves halved lengthwise
- 1 large lemon sliced
- 1 red chilli finely diced
- 2 whole Sea Bass Cleaned, trimmed, and dried.
- 20 black kalamata olives
- 10 small vine ripened tomatoes
- sea salt and freshly milled black pepper to taste
Instructions
- Pre-heat oven to 180 C
- Brush liberally the base and sides of a large rectangular baking dish with olive oil. The dish needs to fit the Whole Sea Basses with space for tomatoes at either end.2 tbsp olive oil
- Add the sliced red onion, fennel, romano pepper, red chilli, grated garlic and dried oregano. Season thoroughly with freshly ground sea salt and black pepper, and combine thoroughly. Add a drizzle more olive oil if required.1 large Fennel bulb, 1 large red onion, 1 large Romano pepper, 1 tbsp dried oregano, 2-3 large Garlic cloves, 1 red chilli
- Bake in the oven for ~20 -25 minutes. Meanwhile, trim the tail and fins from the Sea bass using kitchen scissors. Rinse fish in cold water and dry thoroughly using kitchen towel. Make 3 diagonal scores in the top of the skin.2 whole Sea Bass
- Stuff the Sea Bass cavity with lemon slices, add the bay leaves into the cuts made in the fish, and generously season with freshly ground sea salt and a little black pepper.1 large lemon, 3 fresh Bay leaves
- Remove baking tray from oven, and increase oven temperature to 210 C
- Add the black kalamata olives and any remaining lemon slices to the vegetables, and mix evenly. Layer the Sea Bass on top, and place the vine ripened tomatoes at either end. Drizzle a little oil over the tomatoes followed by a grind of black pepper.20 black kalamata olives, 10 small vine ripened tomatoes, sea salt and freshly milled black pepper to taste
- Return baking tray to oven for a further 20 minutes, or until the Sea Bass Skin has started to crisp up.
- Serve with potatoes, salad, or whatever takes your fancy.
Notes
I always prefer the taste of olives when the stones are kept in. However, make sure you let your dining companion know in advance to avoid potential (and expensive) trip to the dentist. Of course, you can substitute with any olive (pitted or otherwise).