Baked sea bass with herbs and spinach
2 servings
30 minutes
Baked sea bass with herbs and spinach is a true embodiment of Mediterranean cuisine, combining the freshness of aromatic herbs and the tenderness of fish. In Italy, sea bass is valued for its mild flavor and delicate texture, making it ideal for baking. Lemon, lemongrass, and lime leaves add refreshing citrus notes, while cilantro and dill provide a light herbal spiciness. Baking in foil preserves juiciness and infuses the fish with spice aromas. The addition of tender spinach lightly sautéed in olive oil makes the dish even more refined. It is an exquisite choice for both a weekday dinner and a festive feast, impressing guests with its simplicity and elegance.
1
Preheat the oven to 180 degrees.
2
Tear off a large sheet of foil, sprinkle fish spices and salt on the inside, and place several lemon slices.
- Lemon: 1 piece
- Fish seasoning: to taste
- Olive oil: to taste
3
Wash the fish.
4
Clean the whole sea bass from its entrails and scales.
5
Place the fish on the foil.
6
Add fish mix (I like Santa Maria brand), salt, a slice of lemon, lemongrass, a couple of lime leaves, cilantro, and dill to the cleaned belly.
- Fish seasoning: to taste
- Lemon: 1 piece
- Lemongrass: 1 stem
- Kaffir lime leaves: 3 pieces
- Fresh cilantro (coriander): 1 bunch
- Young dill: 15 g
7
Finally, wrap the fish in the remaining greens.
8
Close the foil so that the fish is completely inside.
9
Pour a little water into the baking tray.
10
Bake for 20 minutes.
11
Wash and dry the spinach.
- Spinach: 100 g
12
Sauté for a few minutes in olive oil, adding lemon juice and salt/pepper when serving.
- Olive oil: to taste
- Lemon: 1 piece
