Herbed Wild Welsh Sea Bass (CQ #4 - Wales)
July 10, 2017
"This is the 2nd of 2 recipes I've entered for play in CQ #4 (Wales Region) that were found at the Mermaid Foods site where they said "At Mermaid Seafoods, we are a family-run business & for 2 generations have been sourcing the best fresh fish & seafood for North Wales restaurants, hotels & private customers since 1984. We are proud to be 1 of the largest fish suppliers in Wales." I did feel the need to modify it to meet our recipe stds, which I have oddly had to do w/several of the recipes for the regions of CQ #4. (This is a WALES recipe, but that cuisine option was not available on the list) ENJOY!"
- Serving Size: 1 (208.8 g)
- Calories 253.3
- Total Fat - 16.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 90.7 mg
- Sodium - 117 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.1 g
- Sugars - 1.6 g
- Protein - 20.7 g
- Calcium - 41.6 mg
- Iron - 1.5 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.1 mg
Pat fillets dry w/paper towel. Place the fillets in a baking dish lined w/baking or parchment paper & brush lightly with 1/2 tbsp olive oil.
Grate the zest of 1 lime & squeeze the juice. Mix the juice w/the chopped herbs rub it over the fillets. It will look messy, but not to worry.
Preheat the oven to 200C. Cut the other lime in slices & nestle them beside the fillets. Season well & drizzle the remaining oil over the fillets.
Roast the fish (uncovered) for about 15-20 min until the flesh feels just firm when pressed. If you want to dbl-ck that it's cooked, part some of the flesh to see if it flakes.
Squeeze the juice from the roasted lime slices over the fish, serve w/the pan juices drizzled over & then garnish w/the sprigs of herbs.
Tips & Variations
- No special items are required.