Sea bass
Sea Bass Fillet Baked with Lemon
28 minServes 4
Sea bass from Michaniona arrives twice a week, filleted and pin-boned. Coat it in ladolemono, add a splash of white wine to the dish, and the oven does the work in fifteen minutes.
Ingredients
Servings:4
- 4 pc
- 4 tbsp
- 2 pcLemon
- 3 pcGarlic cloves
- 100 ml
- 1 tspDried oregano
- to taste
- a littleParsley
Method
- 1
Preheat oven to 200°C. Pat the fillets dry with kitchen paper and dust both sides with oregano, salt and pepper.
- 2
Squeeze the juice of 1 lemon into a small bowl. Add the olive oil and crushed garlic cloves and stir.
- 3
Pour the white wine into the base of the baking dish. Lay the fillets skin-side down.
- 4
Spoon the ladolemono over each fillet. Slice the second lemon into rounds and lay 2–3 on top of each fillet.
- 5
Bake for 15–18 minutes, until the flesh turns white and flakes easily with a fork.
- 6
Serve straight from the dish, scattered with chopped fresh parsley.