A Fishy Story

When I crave for meat, it’s fish. I lived in Dubai for 10 years where the fish is fresh and abundant. My husband, who loves to eat healthy food (and you will hear this a lot!), fancies a baked fish at least once a week. So along the years we unintentionally became pescetarian. [Seriously? No!]

For those of you who are not familiar with the word; Pescetarian is a vegetarian who will eat fish.

The true version behind my story is that meat and chicken (with the exception of the Christmas Turkey) were aliens to my kitchen. They never made it to my fridge until I had my first daughter Kaia. Before that I almost never stopped by the butcher. Hamburgers, tenderloin, chicken fahita, … were gourmet dinners to treat ourselves when we go out to restaurants:)

I baked fish, steamed fish, barbecued fish and trust me, as complicated as it seems, fish is one of the quickest meals to prepare. ONE, It’s healthy (this one goes for you babe). TWO, impressive if you have friends over. THREE, delicious!

One of my favorite kinds of fish is the SEA BREAM, because of their mild and white meat. It can be found in various parts of the world and is ideal for grilling. One of these fish weighs around 350gms and can be grilled whole, head and all.

For me it’s enough to rub my fish with salt and pepper, and then stuff it with sliced onions and tomatoes. Lay it in a baking pan with lemon wedges and bay leaves, drizzle it with oil, and cook for 35mn. Tasty!

Baked Fish

Ingredients

  • 4 fresh Sea Bream fish (cleaned, gutted and scaled)
  • Sea Salt and coarse pepper
  • 2 onions, cut in circles
  • 2 large tomatoes, cut in circles
  • 3 sprigs of rosemary
  • 1 lemon, cut in wedges
  • 3 bay leaves
  • 2 cinnamon sticks
  • Olive oil, to drizzle
  • 1/2 cup of White Wine

Cooking Directions

  1. Preheat oven to 220°C
  2. Wash fish, pat dry and place in oven dish.
  3. Liberally sprinkle salt and pepper over all parts of the fish and inside the body cavity.
  4. Top with onions, tomatoes, rosemary and surround with lemon, bay leaves and cinnamon. Drizzle with olive oil.
  5. Pour the wine inside the pan and cook for about 45mn or until fish flakes easily with a fork.
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