Sea Bass with Thyme, Garlic and Lemon
Whole sea bass cooked with potatoes, cauliflower and enhanced with aromas of thyme, lemon and garlic makes a delicious family dinner in just half an hour.
Equipment
- Large non-stick skillet or casserole
Ingredients
- 2 whole medium sea basses, scaled and cleaned
- 4 medium potatoes, peeled and sliced
- 2 cups cauliflower florets
- 6-8 sprigs of fresh thyme
- 1 tsp dried thyme
- 6-8 garlic cloves, smashed
- 1 lemon, sliced
- 1 tbsp butter
- salt & pepper
- olive oil
Instructions
- Heat the butter with 1 tbsp olive oil in a large skillet and fry the potatoes for 5-7 minutes.
- Add the cauliflower florets, mix together with the potatoes and tuck in the garlic cloves. Season with salt and pepper.
- Prepare the fish: rub with salt and pepper, season with dried thyme and place two lemon slices inside each fish. Brush with a little olive oil.
- Place the fish over the vegetables. Arrange thyme sprigs and lemon slices around and add a splash of olive oil.
- Cover and cook over low heat for 15-18 minutes or until the potatoes are done.
- To serve, remove the skin and slice the fillets off the bones using a spatula.
Notes
- This is a wholesome dish that makes a satisfying dinner. You can add also some fresh greens tossed with a little oil mixed with 1 tbsp of za'atar seasoning to further accentuate the earthy flavors.