Sea bass
Baked Sea Bass
40 minServes 2
Sea bass arrives twice a week from Michaniona, pulled fresh from the Aegean. Scoring the skin lets the garlic and thyme work into the flesh. A splash of white wine in the base does the rest.
Ingredients
Servings:2
- 2 pc
- 4 tbsp
- 1 pcLemon, sliced into rounds
- 4 pcGarlic cloves
- 6 pcFresh thyme sprigs
- 1 tspDried oregano
- 100 ml
- to taste
Method
- 1
Preheat oven to 200°C. Make 3 diagonal cuts on each side of each fish.
- 2
Rub each fish inside and out with oregano, salt and pepper.
- 3
Fill each cavity with 2 garlic cloves, 3 thyme sprigs and 2–3 lemon rounds.
- 4
Lay the fish in a baking dish. Pour over the olive oil and white wine.
- 5
Bake for 25–30 minutes, until the skin is golden and the flesh pulls cleanly from the backbone.
- 6
Serve straight from the dish with fresh lemon wedges.