Catch of the Day White Seabass
Seafood is simply good for us. It’s high in protein, full of good fats, low in saturated fat, and rich in nutrients. Many people shy away from making it at home. Here is a super simple recipe that is delicious and easy.
Extra Virgin Olive Oil: Bertoli | White Platter: Williams Sonoma | Plate: Anthropologie| Silverware: Horchow | Champagne Vinaigrette: Girard’s | Wine Glass: Homegoods / Wayfair
There are many different techniques to cook fish: saute, grill, simmer, roast, poach, or steam.
We decided to roast/bake this fish. Roasting is a great hands-off technique! You can tackle something on your to-do list while it cooks.
The dry heat concentrates the fish’s flavor but keeps the flesh perfectly tender. We choose a White Seabass. Super simple ingredients; incredible flavor.
Ingredients:
– 1 large White Seabass filet (the size of a baking sheet)
– 1 to 2 lemons sliced length wise
– fresh thyme sprigs
– 1 cup freshly squeezed lemon juice (about 7 lemons)
– E.V.O.O. Extra Virgin Olive Oil
– sea salt
Instructions:
– Heat oven to 400
– Place fish filet onto a baking sheet lined with tin foil.
– Top with Extra Virgin Olive Oil, lemon juice and sea salt.
– Top with sliced lemons and sprigs of fresh thyme.
– Bake in the oven for 15 minutes.
– Add some salt and pepper to taste and enjoy!
We baked this for lunch and created a delicious salad. Here is what we used…
Salad Ingredients:
– Spinach mix
– Cucumbers
– Cherry Tomatoes
– Capers
– Feta
– Salt and Pepper
– Girards Champagne Vinaigrette
