The other night I wanted to make something quick and easy for my dinner. Paul was busy in the garage; my car is due it’s MOT today and he needed to finish changing the brake pads; which left me to fend for myself. I remembered my sea bass waiting in the freezer. Now, how do I cook it? As I am relatively new to all this domestic goddessing I broke out the trusty iPad and started my search. I knew I could wrap it in foil and bake it, but at what temperature and for how long? Armed with the information I needed I set about my task. After perusing umpteen websites with recipes full of ingredients I neither like nor just happen have hanging around my kitchen; these professional cheffy folks do like to throw the kitchen sink in; I decided to keep it really simple The one thing I did want to do was make use of the fresh herbs from the garden so I went with lemon and parsley, with scalloped potato and sautéd patty pan; both homegrown on the allotment of course.
Ingredients
- 1 full sea bass
- 1 lemon, sliced
- Handful of fresh parsley, roughly chopped
- Salt and ground black pepper for seasoning
- 1 medium potato
- Olive oil
- Knob of butter
Method
- Pre-heat oven to 200°C.
- Cut a piece of foil large enough to wrap the fish.
- Place some greaseproof paper over the foil and brush with oil.
- Thinly slice the potato and lay on the paper. Brush with oil.
- Wash and pat dry the sea bass
- Brush the inside of the belly with oil and stuff with several slices of the lemon.
- Place remaining lemon slices on top of fish and sprinkle with parsley and any leftover juice.
- Place the fish on top of the sliced potato.
- Add knob of butter.
- Close the foil wrap and seal well by folding in the sides.
- Place on a baking tray and bake for 30 – 35 minutes.