Striped Seabass
There is nothing we love more at Amacore than seeing this beautiful fish served whole. The skin is expecially delicious served crispy as the meat turns out moist and juicy. For ease of serving, score the fish on the diagonal making three slices per fish on each side. That way once cooked, you will be able to gently lift each piece off the body.
Oven Roasted Striped Seabass
I N G R E D I E N T S | 2 Persons
- 1 Lemon
- 1 kg Whole Striped Seabass, cleaned, score in 3 three places on each side
- 60 ml Olive oil
- 15 ml Fresh lemon juice
- 1 Clove of garlic
- 6 Cherry tomatoes
- 30 g Fresh parsley
D I R E C T I O N S
- Preheat the oven to 180⁰C. Line a baking tray with baking paper. Place the whole Striped Seabass on the tray with baking paper and sprinkle inside and out with salt and pepper.
- Place the lemon slices and garlic into the cavity. Drizzle the olive oil and lemon juice over the fish.
- Add the cherry tomatoes on the baking tray. Broil the Striped Seabass until the skin is crisp and the fish cooked through, this takes about 5 minutes per side.
- Remove the dish from the oven and sprinkle with fresh parsley.
Bon appetit!