Wednesday, September 18, 2013

Baked Ocean Bass With Sumac and Lemon

Tarragon is one of those herb that taste pretty mild and sweet, it will go well with slightly tangy sumac. I just have to add some heat in this dish, so I added smoked chipotle pepper. I serve this with simple chunky tomato sauce. Use any of your favorite recipe, or cut some tomatoes, and saute with onion and a bit of garlic.

Serve 2
One 1¾ pounds ocean bass

1 lemon, slices
1 tablespoon sumac
1 teaspoon smoked chipotle pepper
½ tablespoon dried tarragon
1 tablespoon olive oil
salt and pepper to taste
a few spring onion, optional

  • Preheat the oven to 400⁰F.

  • Combine sumac, smoked chipotle pepper, tarragon, salt and pepper in a small bowl.

  • Spread the spring onion on a baking pan. Set aside. Lay the fish on to cutting board, and make 3 or 4 slashes. Tuck in lemon slice on each slash, stuffed the rest of the lemon in the cavity. Place the fish on top of the spring onion, sprinkle with sumac mixture including the cavity, then drizzle with olive oil. Bake for 10 minutes, or until the fish is easily flake. Serve with simple tomato sauce.

    If you feel like you want to spoil your husband, this is how to serve it. No skin, no bone, make his life easier.

    And this, if you feel lazy. Little bone here and there is okay.

No comments:

Post a Comment

Privacy Policy