Cooking Instructions
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Step 1
Preheat your oven to 400 degrees F (200 degrees C).
Step 2
Give the
Whole Sea Bass (1 lb)
two cuts on the belly. Drizzle half the
Olive Oil (1 Tbsp)
in your roasting dish, place a layer of the
Fennel Bulb (1)
and rest the fish on top of it.
Step 3
Open the cavity of the fish and add
Salt (1/4 tsp)
and
Freshly Ground Black Pepper (as needed)
. Then add the
Fresh Ginger (3/4 piece)
and white parts of the
Scallions (1 bunch)
. Place some
Cherry Tomatoes (to taste)
inside fish and finally, tuck in the
Red Bird's Eye Chili Pepper (1)
for a little kick and some
Lemon (1/2)
for a citrus punch.
Step 4
All you have to do next is put the
Fresh Ginger (1/4 piece)
,
Lemon (1/2)
and
Cherry Tomatoes (to taste)
on the top and sides of the fish. Drizzle the remaining
Olive Oil (1 Tbsp)
and go in with the rest of the
Salt (1/2 tsp)
and
Freshly Ground Black Pepper (as needed)
. Drizzle on the
Light Soy Sauce (1 Tbsp)
over the fish as well. Then place on the middle rack of the oven uncovered for 25-30 minutes, depending on the size of your fish.
Step 5
By roasting uncovered we’ll char the tomatoes so they’ll burst with sweetness. After about 25 minutes, crank the heat to “broil”, about 525 degrees F (275 degrees C) for about 5 minutes to give everything a lovely color. Serve hot and enjoy!
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