Posts Tagged ‘Sea Bass’

2 Sea Bass, cleaned and scaled, head and tail on, rinsed in cold water
4-6 Mammole Artichokes
1/2 Lemon (juiced)
4 tbsp Olive Oil
Salt and Pepper
1 tsbp Fresh Rosemary

Heat the oven to 220°C. Trim the artichokes until you are left with the tender hearts, and rub with  lemon to prevent discolouring. Cut them in quarters lenghtways, and then in thin slices. Sprinkle with lemon juice.

Mix the olive oil, lemon juice, salt and pepper in a small bowl and set aside.

Place the fish on a baking tray, add the artichokes and 3/4 of the lemon and oil mixture. Sprinkle the rosemary over the fish. Stuff some of the artichokes inside the fish. Coat the fish with the remaining lemon and oil and cook for 20 minutes. Baste the fish and stir the artichokes, then cook for another 15-20 minutes.

Transfer the fish to a heated serving dish, trying not to break it (use two spatulas). Spread the artichokes around the fish, pour over all cooking juices and serve immediately.

Treat yourself this weekend to some delicate sea bass. This dish is really healthy and makes delicious use of our favourite autumn treat – cime di rapa! Give it a go this weekend and let us know what you think! Don’t forget to send us your pictures…

Ingredients

• 1 Sea Bass
• White Wine
• Salt, Pepper, Chilli Flakes or Cayenne Pepper
• Fresh Garlic
• Cime di rapa and sliced potatoes
  
• Olive Oil

Method

Pre-heat the oven to 170-180º C

In an oven-proof tray place the fish and all around the cut vegetables. Season with all your dry and fresh ingredients – ensure the seasoning is in the cavity of the fish. Season with the oil of choice, ensure the fish is well ointed, as well as the vegetables.

Now pour the liquid so it comes to no more than 1 to 2cm from the bottom of the pan. Place in the oven and cook for anywhere from 25-45 minutes depending on the size of the fish. Check and add liquid if necessary. Enjoy!