Sea bass baked with thyme and rosemary
2 servings
20 minutes
Sea bass baked with thyme and rosemary is an elegant dish of European cuisine that embodies the simplicity and sophistication of Mediterranean traditions. The fish infused with the aromas of fresh herbs and olive oil acquires a tender texture and deep flavor profile. Historically, baking sea bass with aromatic herbs originated in coastal regions of Europe where the naturalness of flavors and minimal processing of ingredients are valued. Serving it with steamed vegetables and olives makes the dish balanced and light, perfect for dinner or festive gatherings. Its fresh, slightly tangy taste with herbal notes highlights the natural sweetness of the sea fish, while a sprig of dill adds completeness to the flavor composition. This dish is suitable for everyday enjoyment as well as special occasions when one wants to experience the spirit of Mediterranean cuisine.
1
Preheat the oven to maximum.
2
Gut the seabass, remove the gills. Make several cuts across the fish.
3
Prepare the marinade: mix olive oil with white pepper, thyme, rosemary, and salt. Coat the sea bass with the marinade.
- Olive oil: 20 ml
- Ground white pepper: to taste
- Thyme: to taste
- Rosemary: to taste
- Salt: to taste
4
Place the fish in a baking sleeve. Make several holes in the sleeve with a toothpick.
5
Place the sleeve in the oven and bake for 20 minutes at 200 degrees.
6
While the fish is cooking, chop the zucchini and carrots and place them in a steamer or multicooker on the 'Steam' setting for 15 minutes. Chop the cucumbers.
- Zucchini: 1 piece
- Carrot: 1 piece
- Cucumbers: 1 piece
7
Place the vegetables on a plate: zucchini, carrot, cucumber. Add olives. Take the sea bass out of the oven and place it on the plate with the vegetables. Season with salt and black pepper. Garnish with a sprig of dill.
- Black olives: 60 g
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
