You or your guests adore fish, but you don’t have time to make a big fuss and turn the kitchen upside down.
This stunning SeaBass recipe is exactly what you need. It’s fast, easy, fresh and will give you the chef status!
When My boyfriend, concocted this the first time I was BLOWN AWAY. It was so simple, but the flavours were so intense, and the fish was literally MELTING in my mouth. I couldn’t get enough of it!
I’ve been eating fish, for as long as I can remember. My dad loves it and my grandad was a fisherman so I guess we can say it’s a family thing.
Younger my dad taught me how to literally dissect a fish (i.e eat the whole fish included the head) with passion and leave only the bones on the plate. He would tell us the kids, that the head had the most vitamins and that we would get very intelligent if we ate it all! ahahahah Good Ol’days!
Outside my family I know NO ONE that eats fish heads, so if YOU ARE one of them, please reply to this email and let me know! It will make me feel less like the odd one!
You will need
2 whole fresh Seabass
Fresh Thyme, 8 cherry Tomatoes, Salt, Pepper, Olive Oil, 2 Lemons
Chili(optional/ I put chilli everywhere))
Start by cleaning your fish or make sure it’s cleaned when you buy it
Place both pieces in an oven proofed pan and start seasoning them this way
1-Mix juice from 1 whole lemon, salt, pepper and fresh thyme. Stir Well
2-Pour the mix over the fishes and massage it for a couple of minutes
3-Cut the other lemon in slices that you will place inside the fish and on top.
4-Do the same thing with the tomatoes
5-Place the fish to rest/absorb the seasoning in the fridge for a few hours. Ideally up to 6hours, but if you don’t have the time 30min will do (the longer you leave it, the more t absorbed the flavour)
6- Take the fish out of the fridge, leave it to uncool a few minutes and place it in the oven
7- 20min at 225deg
Once cooked, add more lemon juice before serving…