Sea bass with vegetables from the oven

Spigola al forno con verdure

Ingredients 4 persons

4 sea bass cleaned (ask the fishmonger: guts out and scales down)

Olive oil

Pepper and salt

4 sprigs of rosemary and basil

4 potatoes boiled and chopped

2 peppers cut into large pieces

2 courgettes cut into pieces

4 tomatoes cut into segments

1 red onion in rings (can be omitted)

Oven dish or two

Frying pan

🕐 20🔪40⏱️ 👩🏼🍳

1. Preheat the oven to 180 degrees.

2. Cut up all the vegetables and the potatoes. Fry the vegetables in a wok pan with a little oil.

3. Boil the potatoes and cut them into pieces

4. Rinse the sea bass and pat them dry. Place them in a wide baking dish or on a baking tray covered with aluminium foil.

5. Add all the vegetables and the potato. Mix everything a little so that the fish is in the vegetable-potato mixture. Spread the herbs over it.

6. Pour some olive oil over each fish and give it a good deal of salt and pepper from the mill: also over the vegetables.

7. Place the baking dish in the middle of the oven and, if necessary, cover with aluminium foil. Bake for 10 minutes and then remove the aluminium foil.

8. If you want to check whether the fish is cooked, try to prick it gently with a fork. The fish is done when you don't feel any resistance (apart from the bones).

9. Serve the dish at the table. Fillet the fish at the table.

👉🏽 Filleting fish seems complicated, but it is very easy. First, remove the head. Be careful because just below head is another delicious piece of fish. You put a spatula with the long side on the backbone and remove 1/4 of the fish. Do the same with the other "top. Now you can take out the whole like including tail. Be sure to slide off the bones on back and belly of the fish first. Then you can take out the bottom pieces of the fish as well. With a whole fish, always make sure there are no bones left behind.