So much of it available in our area of the world. Even the sea-farm grown is super nice. Part of our diet without sacrificing taste and pleasure. Pick up some of the home-grown herbs to give that extra taste without going the extra mile! Easy and delicious!
Seabass Steamed
Ingredients
- 2 fresh Seabass fish , about a kilo each, scaled and gutted by your friendly fishmonger
- 1 Lemon , sliced
- 1 Tomatoe , sliced
- 4 sprigs Rosemary Rosemary
- 2 bunches Thyme Rosemary
- 4 tablespoons EVOO , (Extra Virgin Olive Oil)
- Sea Salt
- freshly ground Black Pepper
Instructions
- Preheat the oven to the 200 degrees C, air circulation and elements (not grill), rack in the middle.
- In a large rectangular non-stick oven dish add the fish, insert in their bellies the herbs and some lemon slices, drizzle with the oil, put the tomato slices on top and season with the salt & pepper.
- Cover well with parchment paper and tightly close with aluminum foil.
- Cook for 40-50 minutes, uncover and cook for further 15 minutes to achieve some coloring.
