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 😉 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
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Your fish should be scaled and belly cleaned, your fishmonger can do this for you. Wash the cleaned fish and put it aside.
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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.
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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.
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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!