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.
Whole Sea Bass Steamed
Ingredients
- 1 Large Sea Bass scaled andgutted
- 1 Large Lemon
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 tsp Chives
- Garlic sea salt as per taste
- Red Chilli powder as per taste
- 4 small 2 small carrotsper person
- Handful of Green Peas pe person
Instructions
- Pre-heat theoven 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 about20-25 minutes
- Steam the veggies in a steamer
Rainbow Salad
Ingredients
- 1 fresh Pepper (capsicum)
- 1 small Red Onion
- 1/2 Courgette
- 1 Tomato
- 1 tbsp Red wine Vinegar
- 2 tbsp Chopped Parsley
- Freshly cracked Black Pepper as per taste
- Sea salt as per taste
- Olive Oil – Generous amounts
Instructions
- 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
