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Tuscany Baked Seabass

Amazingly quick, super delicious, perfect served with rice, or potatoes, or couscus


Ingredients (serves 3):

  • 2 seabass, 400gr each

  • 2 organic lemons, washed in warm soapy water

  • 2 biggih sprigs of fresh rosemary

  • Olive oil

  • Fine Salt

  • Freshly ground black pepper

  • You'll also need some tin foil


Method:

  • Ensure the fish is cleaned and scaled

  • Wash it accurately, then pat dry inside and out

  • Line a baking tray with tinfoil, leaving enough of it hanging out so that you can fold it over later

  • Brush the tinfoil with aboundant olive oil

  • Combine the salt and pepper in a small bowl

  • Cut 1 lemon in thick slices, then cut in half the 2 largest slices

  • Cut the other lemon in thick wedges and set aside

  • Place the seabass on it

  • Sprinkle the insides with a little bit of salt and pepper

  • Place each sprig of rosemary inside each fish

  • Put 2 half slices inside each fish

  • Brush the top skin of the fish with aboundant olive oil

  • Sprinkle the top skin with a little bit of salt and pepper

  • Cover the fish with the tinfoil, and seal well all the edges

  • TIP: all the above can be done up to 4 hours in advance if you keep it back into the fridge, or 1 hour if you're leaving it outside

  • Preheat the oven at 200 degrees C

  • Put the seabass in the heated oven, then lower the temperature to 180 degrees C

  • Cook for 25 mins

  • Take out the fish, put in the serving plate and turn the oven off

  • Clean the fish while still in its baking tray: start from peeling off the skin

  • Make a light incision along the middle, reaching the bone

  • Using both a knife and a serving spatula, gently lift off the flesh of each fillet away from the bone underneath, working your way from the center outwards

  • Take the serving plate out of the oven

  • Use the spatula to lift the fish and put it on the serving plate

  • When all the top fillets have been lifted off, take the heads and slowly lift off the skeletons, set aside (they make excellent fish broth)

  • Get rid of the rosemary and lemon

  • Cut the bottom fillets down the middle, then peel off any remaining bones - seabass has only big bones, easy to get rid of

  • Gently peel off the fillets from the bottom skin, and using the spatula put them in your serving plate

  • Serve garnished with the lemon wedges

  • TIP: have olive oil at the table, so that there is the option to drizzle the fish with lemon and oil










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