Whole Baked Seabass With Tomatoes And Olives

My readers often write to me that their husbands are not only far from a vegetarian lifestyle, but they even prefer meat over fish. Let’s fix this situation. Today, we are cooking the “man’s dish.” I rarely cook a whole fish: my husband is terribly unimpressed by the bones, which white fish is full of, and prefer fillets or less bony redfish.

We cook the seabass entirely, which is important for aesthetics and taste. If you do not have this fish, then any tender white fish will do. This beautiful and fragrant dish left an indelible impression on my main gourmet.

It is not necessary to debone the fillet if your connoisseur likes to tinker with this matter on his own. Alas, this is not my case, so I removed all the bones right before serving, as is usually done in restaurants.

So! The girls are cooking, and the boys are eating!

Ready? set? Let’s go cooking!

We will need: (1 portion)

1 seabass fish cleared of scales and viscera

1 tomato

5-6 Dark Olives

1/4 of a white onion

1/2 of an average sized lemon

1 tbsp. of white wine

1 tbsp. of herbs of Provence

Vegetable oil for the pan

Black pepper and salt to taste

Preheat the oven to 165C / 325F.

Coat the fish with the juice from half a lemon, cut the other half together with the tomato and olives in rings. Salt and pepper the fish, grease the pan with oil.

Cut the onion. Lay the vegetables in layers: tomatoes, onions, olives.

Place the fish on top, sprinkle all the spices of Provence, pour the wine over and cover with lemons. Put in the oven for 20 minutes. The fish should make a lot of juice.

Take out all the bones and serve the fish as fillets.

Bon appetit!