Serves a Crowd

Roasted Sea Bass on a Bed of Pepper Ribbons

by:
January  7, 2010
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

  • Serves 4, with sides
Ingredients
  • 1 2 lb. whole sea bass (including head and tail) cleaned, scaled, and gills removed
  • 1 tablespoon
    1 tsp Maldon salt


  • glug+4 tablespoons olive oil
  • 1/2 lemon, sliced thin plus lemon quarters for serving
  • 4 red bell peppers
  • 3-4 garlic cloves, "smooshed" w chef's knife
In This Recipe
Directions
  1. Pre-heat oven to 425 F
  2. Salt the inside and outside of the fish (approximately 1 tbsp). Set aside.
  3. Slice 4 red bell peppers thinly.
  4. 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.
  5. When the bell peppers are soft and glistening, turn off the heat and set aside.
  6. 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.
  7. Rub fish liberally with olive oil.
  8. Bake in the hot oven, uncovered, for 15-20 minutes. Cook until the fish starts to flake easily. The skin will look crisp.
  9. 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.

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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.