Roast seabass on a bed of roasted vegetables and samphire
Roast seabass on a bed of roasted vegetables and samphire

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, roast seabass on a bed of roasted vegetables and samphire. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Roast seabass on a bed of roasted vegetables and samphire is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Roast seabass on a bed of roasted vegetables and samphire is something which I’ve loved my whole life. They’re nice and they look fantastic.

Arrange the potato and pepper slices on a large non-stick baking tray. A simple fish dinner that you can throw on a BBQ or stick under the grill. Perfect for summer evenings and weekends.

To get started with this particular recipe, we have to prepare a few components. You can cook roast seabass on a bed of roasted vegetables and samphire using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Roast seabass on a bed of roasted vegetables and samphire:
  1. Get 2 seabass (whole but gutted)
  2. Get 1 large sweet potato
  3. Get 1 yellow pepper
  4. Prepare 1 red onion
  5. Make ready 1 fennel
  6. Make ready 120 g samphire
  7. Prepare 2 large tomatoes
  8. Prepare 1 small jar black olives
  9. Get 1/2 glass white wine
  10. Take 1 slosh olive oil
  11. Get 1 lemon
  12. Make ready 1 tsp mixed herbs
  13. Prepare Salt and pepper

Roasted seabass with vegetables on an old wooden background. Seabass fish baked with vegetables, herbs and lemon. Seabass, dorado roasted with greens on the plate, isolated. Medallion of hake with roasted vegetables and fried potatoes without oil.

Steps to make Roast seabass on a bed of roasted vegetables and samphire:
  1. Pre-heat the oven to 200º. Pour the oil on the oven tray and spread around. Add a pinch of salt. Wash and slice the vegetables, including the fennel bulbs (preserve the tips)and lay them on the oven tray
  2. Add the wine, mixed herbs and some pepper and put into the oven for half an hour
  3. Make 3 cuts in the sides of the fish. Insert a slices of lemon and fennel tops.
  4. Take out the oven tray and mix in the samphire. Rub a little salt and pepper into the fish and place on top. 1/2hr more in the oven (depending on the size of the fish)
  5. Check that the fish is done by making a tiny cut on the top side right down to the middle bone and checking that it is white rather than pink or red.
  6. Serve the fish whole on the vegetables for a bit of theatre 🎭 Enjoy!!

Roasted vegetables are my favorite side dish, EVER. I swear to you when I say we eat a sheet pan of roasted vegetables every evening. I love roasted vegetables, and have added parnsips, turnips, rutabaga, onions and beets to them, along with the broccoli, carrots, sweet potatoes, yellow (Yukon. This recipe calls for sea bass and there are many varieties of sea bass including black sea bass, giant sea bass, Japanese sea bass, European sea bass and I'm sure there are more. Since you are pan roasting the sea bass by starting it in a pan and finishing in the oven, these times may be a little less.

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