A delicious and healthy steamed fish recipe perfect for stay in #FishFriday night dinner or a lovely brunch on a lazy afternoon. The accompanying salad is colourful and full of fresh veggies that’s why I choose to call it a Rainbow Salad.

Serves: 2

Ingredients:

• 1 large sea bass scaled and gutted
• 1 large lemon
• 2 sprigs of Rosemary
• Thyme
• Chives
• Garlic sea salt
• Red Chilli powder

For the steamed veggies on the side

• 2 small carrots per person
• Handful of green peas person

For the Rainbow Side Salad

Ingredients:

• 1 fresh pepper (capsicum)
• 1 small red onion
• 1/2 a courgette
• 1 tomato
• 1 tbsp Red wine Vinegar
• 2 tbsp chopped parsley
• Freshly cracked black pepper
• Sea salt
• Olive Oil

Method:

To steam the fish

• Pre-heat the oven to 200 °C 
• Wash the fish and place on the foil.
• Stuff the lemon wedges inside the fish along with the Chives, rosemary and thyme.
• Sprinkle generously with sea salt, red chilli powder and a drizzle of olive oil
• Wrap the fish in the foil parcel and cook in the oven until it has cooked through, should take about 20-25 minutes.
• Steam the veggies in a steamer.

To make the Rainbow Salad:

• Chop all the vegetables into tiny bite sized cubes.
• Place chopped veggies in a large bowl and drizzle olive oil and add the red wine vinegar.
• Season well with sea salt and add a generous sprinkle of freshly cracked black pepper.
• Mix well

To Serve

• Plate a portion of the fish and serve the steamed carrots and peas on the side.
• Serve a generous helping of the crunchy veggies salad.

Here is another recipe to try if you are cooking sea bass:

• Fennel and Pancetta Baked Sea Bass from Anne’s Kitchen