Author Notes
I have a friend who taught me to make clams with red bell peppers, and ever since, this combination has stayed with me: seafood with bell peppers. The sweetness of the peppers paired with the creaminess of the whole roasted sea bass makes me smile every time. I really love sea bass and in my humble opinion, it tastes lovely with a few adornments- just a bit of salt and lemon. —shayma
Ingredients
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1
2 lb. whole sea bass (including head and tail) cleaned, scaled, and gills removed
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1 tablespoon
1 tsp Maldon salt
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glug+4 tablespoons
olive oil
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1/2
lemon, sliced thin plus lemon quarters for serving
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4
red bell peppers
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3-4
garlic cloves, "smooshed" w chef's knife
Directions
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Pre-heat oven to 425 F
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Salt the inside and outside of the fish (approximately 1 tbsp). Set aside.
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Slice 4 red bell peppers thinly.
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In a heavy-bottomed frying pan, add 4 tablespoons olive oil, the smooshed garlic cloves, 1 tsp Maldon salt and the bell peppers. Saute on medium heat for 15-20 minutes.
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When the bell peppers are soft and glistening, turn off the heat and set aside.
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Make 3-4 slits (sideways) on the top of the fish and insert the lemon slices. Place the rest of the lemon slices inside the fish, where it has been gutted.
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Rub fish liberally with olive oil.
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Bake in the hot oven, uncovered, for 15-20 minutes. Cook until the fish starts to flake easily. The skin will look crisp.
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Remove from oven and allow to cool for a few minutes. Place the sea bass on a bed of the soft bell pepper ribbons, serve w lemon quarters.
Shayma Saadat is a cookery teacher, food writer, stylist and photographer who focuses on the food of her heritage - Pakistan, Afghanistan and Iran, which she refers to as Silk Route cuisine. Shayma lives in Toronto with her husband and son. You can follow her culinary journey on Instagram @SpiceSpoon.
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