Ingredients
- 1 seabass (whole, gutted)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 garlic clove, peeled & thinly chopped
- 4 tablespoons extra virgin olive oil
- Fresh parsley or thyme
- 1 lemon, sliced
Method
- Preheat oven to 200° celsius
- Make a cut at the bottom of the fish, running a knife through the bones towards the tail, just the size of an index finger. Then, make 3-4 slits on one of the sides of the fish
- Season its skin generously on both sides with salt and pepper. Open up the bottom cavity wider to insert 3 lemon slices, the garlic and herbs. Sprinkle a little bit of salt and pepper inside (don’t over-season) and 2 table spoons of olive oil
- Finally, drizzle the rest of the olive oil in a baking tray lined with parchment, placing the rest of the lemon slices and garlic on top to form a bed for the fish
- Place fish onto the baking tray with the side with slits facing you at the top
- Cook in a preheated oven at 200° for 10-15 minutes or until cooked through
- Enjoy with a side salad or keep the Mediterranean theme with a side of fregola (a type of light pasta from Sardinia) or giant couscous.
Tip
- Boil sliced potatoes (about 2cm) in a pan for 10min, then place next to the fish on top of the olive oil drizzle before popping into the oven and letting them bake alongside the fish until golden
