Yet another recipe for sea bass, one of my favourite fish. Where bass is concerned, simple is best — and the success of the dish depends entirely on the quality of the fish. Serves 2.
1 large or 2 medium sea bass, gutted and scaled
2 or 3 medium tomatoes
1 medium onion
small glass of white wine
salt and pepper
Preheat the oven to 180C.
Oil a large roasting tin, big enough to take the fish (diagonally if necessary). Slice the lemon and lay half the slices in a row in the tin. Stuff the fish with plenty of bay leaves and thyme, and place on top of the lemon slices. Put the rest of the slices on top of the fish.
Halve the tomatoes, slice the onions thinly, and arrange on either side of the fish (cut side down for the tomatoes). Season with salt and pepper and drizzle over some olive oil.
Bake for 10 minutes, then pour over the wine and continue to cook for 10-15 minutes, depending on the size of the fish.