for 2 person
- 2 sea bass
- 1 piece of onion
- 2 cloves garlic
- 2 bay leaves
- 1 potato
- 1 carrot
- 2 tomatoes
- 1/2 teaspoon olive oil
- 1 sweet spoon salt
- 1 tea spoon black pepper
- 1 lemon
- 6-7 branch rockers
Bay leaf prevents the formation of an unpleasant smell when cooking fish. You can use it in all fish dishes. If you want to further suppress the fishy smell, place a slice of lemon on the edge of the pan while giving the fish to the frying pan, so the lemon smell will dominate the surrounding area. Because the most fatty part of the fish is the head, cooking the fish with the fish in bricks will help you get a more delicious fish, you can serve it by cutting the head before servicing.
How is it prepared?
Cut the onion finely in half-ring shape, finely chop garlic.
Lightly oil the fish with a little olive oil and sprinkle salt and pepper on top of them, turning both sides.
Fill the onion and garlic you are born into the stomach of fish and place the fish in a heat resistant oven bowl. Place the bay leaves in the belly of the fish.
Sprinkle potatoes, carrots and tomatoes on a slice of dime, sprinkle on the fish you buy in the oven cabin.
Take some more olive oil to the top and salade the vegetables.
Cover the top of the oven cabinet nicely with cooking paper so that it does not get any air. Press the edges of the baking paper well into the oven cabinet so that you do not get any air.
Cook the oven chamber for 20 minutes in a preheated 190 ° C oven.
At the end of the cooking period, remove from the oven and carefully remove the cooking paper from above. The fish will be beautifully cooked and delicious.
Place fish on a serving tray, potatoes, carrots and tomatoes on the side of the plate.
Serve hot with sliced lemon and arugula leaves.