52 weeks project: 24/52 weeks Ingredients for 2 people 1kg fresh wild seabass 1 lemon, sliced 1/2 bunch of fresh parsley
2 tbsp Greek yogurt
Salt & pepper to taste Preparation
I don't have a great practice in cleaning a whole fish and my fishmonger is always very kind to get the fish ready for cooking.
Lay a baking tray with baking paper, double the length of the tray. So after gut and scales are removed, place the seabass over the tray and insert few lemon slices in the fish belly and on top of the fish. Add the fresh parsley on both belly and top. Close wrapping the baking paper around the seabass.
Preheat the oven at 180' fan and once at temperature insert the tray. Cook for 45 minutes.
Place the parsley and the yogurt in a blender and mix with a pinch of salt and pepper until you get a smooth sauce.
Once ready - the skin should easily peel away and the flesh is compact - plate and start filleting the fish to prepare 2 portions.
Serve immediately with extra lemon slices, fresh parsley and the parsley sauce.
