Roast Whole Bass
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
2
- Ingredients
- ½ cup olive oil
- 1 onion (finely sliced)
- 2 cloves garlic cloves (chopped)
- 1 Fennel bulb (chopped)
- 1 red Bell pepper (deseeded and chopped)
- 2 Zucchini (thinly sliced)
- 4 large Tomatoes (chopped)
- 1 cup white wine
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 1 large Sea bass (scaled and gutted)
Preparation
Kitchen utensils
1 Small pot, 1 Mixing bowl, 1 Tablespoon, 1 Small knife, 1 Hand mixer, 1 Kitchen towel, 2 Baking sheets, 1 Parchment paper, 1 Small bowl, 1 Measuring cups, 1 Oven rack, 1 Bowl, 1 Cutting board, 1 Brush
Preparation steps
1.
Heat 6 tablespoons of the oil in a large pan and gently cook the onion slices until they start to brown.
2.
Add the garlic, fennel, bell pepper and half the courgette slices, cook gently for 5 minutes then add the tomatoes and the wine. Season with salt and pepper and bring to a simmer.
3.
Heat the oven to 180ºC (160º fan) 375ºF, gas 5. Pour the sauce into a large ovenproof dish. Season the inside of the fish with salt and pepper and tuck the herbs into the cavity. Lay the fish on top of the sauce and arrange the remaining courgette slices on top.
4.
Drizzle with the remaining olive oil, cover and bake in the oven for 25-30 minutes or until the fish is cooked through.
