Baked Seabass with peppers and tomatoes

I wanted to make a nice fish dinner for one the other day, so I came up with this baked seabass recipe. Rob was traveling abroad so it was me and the little peanut! ¬†I wanted something homey and quick and healthy. Right I know, difficult combo. However, I found this nice seabass in the market and I improvised with the veggies in my fridge. I used tomatoes, peppers, onions and Kalamata olives. That’s the great thing about Dubai, the tomato season is just starting ūüėČ And I just planted the first batch in my garden.

 

Baked Seabass in the making

When buying the fish, please ask your fishmonger to scale it and clean the belly for you. Pan ready! Wash it and put aside. Cut the peppers and tomatoes in big chunks. Repeat the same with the onion, big wedges. Destone the olives. Just cut them all around with a paring knife, and take apart the two halves. Easy peasy – that’s it!

Then take a skillet and place the fish in the middle. Rub it’s belly inside with olive oil and some oregano. Stuff it with peppers, tomatoes and onions. Arrange the rest of the vegetables all around the fish and season everything with salt and pepper. Sprinkle the olive halves on top. Drizzle with lots of beautiful olive oil. Add more oregano on top – I can’t have enough of it! Stick it in the oven at 210 C / 410 F for 35-40 mins or until lightly browned on top.

Remember that the fish cooks quite quickly. If you are not sure if it’s done, take a fork, put in the hallow part of the belly and try to flip it open. If it does and you can see the flesh peeling off the bone easily, it’s done. Bon appetit!

 

Baked Seabass with peppers and tomatoes

This is a refreshing and light dish. Perfect for one if you are alone at home, or if you don’t want to share! I love the juicy peppers and sweet tomatoes that I used here, but you can use whatever fresh vegetables you have in your fridge. 

  • 1 whole seabass medium sized, descaled and belly cleaned
  • 3 large peppers, cut in big chunks
  • 2 big tomatoes, cut in big chunks
  • 1/2 big onion, roughly sliced
  • oregano
  • extra virgin olive oil
  • salt and pepper
  1. Your fish should be scaled and belly cleaned, your fishmonger can do this for you. Wash the cleaned fish and put it aside. 

  2. Cut the peppers and tomatoes in big chunks. Repeat the same with the onion, big wedges. Destone the olives. Just cut them all around with a paring knife, and take apart the two halves.

  3. Take a skillet and place the fish in the middle. Rub it’s belly inside with olive oil and some oregano. Stuff it with peppers, tomatoes and onions. Arrange the rest of the vegetables all around the fish and season everything with salt n pepper. Sprinkle the olive halves on top. Drizzle with lots of olive oil.

  4. Stick it in the oven at 210 C / 410 F for 35-40 mins or until lightly browned on top.

Remember that the fish cooks quite quickly. If you are not sure if it’s done, take a fork, put in the hallow part of the belly and try to flip it open. If it does and you can see the flesh peeling off the bone easily, it’s done. Bon appetit!

 

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Seabream with peas and dill

Cooking for two was the idea behind this recipe. So I thought something light, healthy and simple to put together. I found some really nice seabream. If you are in the US you can use snapper or seabass.¬† I love fresh fish with vegetables and fresh dill. Dill my friends is an herb that I highly recommend for fish. It gives a fresh and slightly lemony finish with a hint of anise. It goes hand in hand with the delicate texture of fish. I also had some fresh peas in the fridge… and some gorgeous carrots. By the way, peas, carrots and dill make the perfect veggie side at your dinner table. But that’s a recipe I’ll have to delve into another time.

For the seabream, you can ask your fishmonger to clean the fish. Heads off, descaled and belly cleaned. Now take your fish and wash it thoroughly. Set aside. Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Remember to leave some veggies on the side for stuffing in the fish. Because the fish cooks very quickly, we will give our vegetables a headstart. Stick the tray in the oven for 20 mins at 180 C / 350 F.

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Now its time for the fish.  Grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. This way that the vegetables are stuffed nice and tight inside.

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Check your vegetables. ¬†When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. At this point if the liquid in your food looks like it’s diminishing a lot, please add a cup of hot water. It’s nice to have a bit of liquid (full of flavor and aromas!) at the end. It goes well on the fish and brings a lot of flavor to your dish. Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F. The fish does cook fairly quickly, but cooking times vary from oven to oven. You want to make sure to cook it thoroughly. To check that, try peeling of the big bone in the middle, does it come off easily? Yes? It’s done! If it sticks a little to the meat the fish needs more time.

I find this recipe delicious, let me know how it works for you ūüôā

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Serves 2

Time:10 mins preparation, 40 mins cooking

INGREDIENTS

1200 g / 2 lbs 10 oz  Seabream, 2 fish heads off, descaled and belly cleaned (US substitute  Snapper or Seabass)

1/2 bunch dill

3 carrots

5 spring onions

1 red bell pepper

200 g / 7 oz fresh peas

extra virgin olive oil

1 cup hot water

2 toothpicks

 

DIRECTIONS 

Take your fish and wash it thoroughly. Set aside.

Put some olive oil in a baking tray and add the carrots, peas, pepper and spring onions. Sprinkle with chopped dill. Season with salt and pepper. Give it all a good stir so the olive oil blends in well. Leave some veggies on the side for stuffing the fish. Stick the tray in the oven and cook 20 mins at 180 C / 350 F.

To prepare the fish grab the veggies you set aside and the onion and stuff them inside the belly of the fish as much as you can.  Use a toothpick to close the vegetables inside the fish.  Insert the toothpick across both outer ends of the fish belly. Push the skin so that it tucks in as much as possible. Salt and pepper on top.

When you think they need another 20-25 mins take the tray out. Place the fish on top and sprinkle with some more dill. If there is just a little liquid in the tray, add a cup of hot water.

Put your tray back in the oven and cook for another 20-25 mins at 180 C / 350 F or until fish is thoroughly cooked. To check if the fish is cooked, try peeling of the big bone in the middle, if it comes off easily, its done! If it sticks a little to the meat the fish needs more time.

Enjoy.