weeknight special
A medley of colour...ready to pop into the oven...
dinner was ready...
our weeknight special...roasted seabass with potatoes, tomatoes, celery, rosemary, garlics, lemon, olive oil, salt and pepper...
Well, since there is no real cooking involved...even a lousy cook like me could prepare this meal without feeling intimidated ;)
My kitchen was filled with the lovely aroma of rosemary while the fish was cooking in the oven. I love rosemary! The fish didn't taste dry even though it was cooked uncovered. It tasted just like steamed fish.
It's the first time I have eaten roasted fish with potatoes...somehow I feel that the potatoes are a bit out of place here...maybe because I am so used to roasted chicken and potatoes. I probably need a bit of getting used to such combo. The tomatoes and celery went well with the fish though. I do not know the origin of this dish, but it reminds me of Mediterranean cuisine. It is a very healthy, nutritious meal (to me)...there is fish and lots of roasted vegetables, the dish is light as it is seasoned with only salt and pepper. This is something I will 'cook' again and again...
Roasted Seabass with Potatoes & Tomatoes
Ingredients:
2~3 floury potatoes, peeled and quartered
1 fresh sea bass, gutted and cleaned
4 sprigs rosemary, roughly chopped
8 cloves of garlic, smashed
1 lemon, slice 1/2 of the lemon, reserve the other half
2 stalks of celery, thinly sliced
8 ~ 10 cherry tomatoes
sea salt
freshly grounded black pepper
olive oil
Method:
- Preheat oven to 220 degC.
- Put potatoes into a pot of water with a pinch of salt. Bring to a boil and continue to cook for about 10 minutes. Drain and set aside.
- Make a few diagonal slashes on the flesh of the fish. Rub the fish with a mild seasoning of salt, pepper and olive oil. Place some rosemary sprigs, some garlic cloves, 1 to 2 lemon slices inside the cavity of the fish.
- Lightly grease a baking dish with olive oil (or use a roasting pan lined with baking paper). Place some celery, rosemary sprigs, garlic cloves in the dish and lay the fish on top of the vegetables. Place the par-boiled potatoes, cherry tomatoes, remaining garlic, celery, rosemary sprigs and lemon slices around the fish. Sprinkle sea salt, freshly grounded black pepper and a good drizzle of olive oil.
- Roast for about 25 ~ 30mins until the fish flakes easily with a fork. Serve with a squeeze of the remaining half lemon along with the roasted vegetables.
Recipe source: adapted from Food and Travel magazine
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