Thursday,20 September, 2018
Current issue | Issue 1308, (18 -24 August 2016)
Thursday,20 September, 2018
Issue 1308, (18 -24 August 2016)

Ahram Weekly

Sufra Dayma: Roasted sea bass fillets

Serves 4



1 kg sea bass fillets

1 tsp minced garlic

1/2 cup dry white wine

1/2 cup mixed black and green olives (pitted; whole or halved)

Juice of 2 lemons and one orange

Grated zest of one lemon

1 celery head (roughly chopped)

1 green or red chili (finely chopped)

1 red capsicum (squared)

2 tbsp olive oil

Salt  + pepper + fish spices



Heat an ovenproof wide skillet or baking dish on high.  Add olive oil.  Stir in garlic, celery, chili, capsicum, zest and seasoning.  When translucent and fragrant, add wine and juices.  Bring to the boil.  Gently place fish fillets on top of mixture; in one layer, then bring back to the boil; over medium heat.  Add olives, scattering them around fillets.  Place skillet to roast fish in a preheated oven at 200 degrees C.  Remove after twenty minutes.  Serve hot with crusty bread and boiled potatoes.

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