One thing I have learnt living in Spain is how easy and fast it is to prepare delicious meals with fresh whole fish. And DD loves it! The one thing she eats almost adult portions of. Although she won´t eat pan fried, it must be in the oven, espeto or steamed.
This is an easy dish I prepare almost weekly. This recipe is for Bream, but works well with sea bass too. Just alter the oven time according to weight.
Ingredients (2 servings)
2 Bream fish
Half an onion
1 italian green pepper
1/2 cup vegetable stock (white wine is a good alternative)
Heat oven to 200 degrees C. Peel pototoes and slice in 5mm thick slices. Lightly oil a baking dish and line with potato slices. Bake in oven for 20 minutes.
Meanwhile, slice onion and green pepper into rings. Rinse fish (gut and descale if not already done). Salt. Slice half the lemon into wedges. Place a wedge inside each fish. Mix vegetable stock and lemon. Let stand.
Take potato out of oven. Place onion and pepper rings on top of potato. Then fish on top of that. Pour stock over fish. Place remaining wedges on top of fish (you can also cut slices into fish and put wedges in their). Pour a little olive oil over each fish to cover.
Bake for 15 minutes or till just done.
Serve with a small salad on the side or as is.
You bet! Never fails to please.