Sunday, April 18, 2010

Sea bass on a bed of fennel and tomato

Time for some fish. Almost every Saturday I make my way to the market, and I love it so much. There is a great market closeby (Ten Kate market), with a nice mix of fruits, vegetables, weird stuff and fishfishfish. The fish is fresh and surprisingly cheap. Really uncomparable to the stuff you can get in the average supermarket here - where it's prepackaged and overpriced.
Last Saturday the fish stand had sea bass on offer. I bought a nice two person-sized one and continued my round past different stalls, buying different vegetables and fruits. At home I searched the internet a bit, and decided to make the following: (and it was FABULOUS!)

Sea bass on a bed of fennel and tomato (serves 2)

500 g potatoes, peeled and cut into 1 cm slices
olive oil
1-2 fennel bulbs (top and bottom cut off), sliced (NL= venkel)
2-3 tomatoes, cut into wedges (NL=partjes)
4 anchovy fillets (in oil, from a jar of can)
4 cloves of garlic, cut into large chunks
300 ml water + bouillon cube
bunch of fresh dille
1/2 teaspoon of dried oregano
1 sea bass (about 300 g), cleaned but with head (NL=zeebaars)
2 lemon wedges

* preheat the oven to 200 C
* boil the potatoes for 7 minutes and drain
* rub some oil in an oven dish and spread out the potatoes, making 1 layer
* put the fennel, tomatoes, anchovies, garlic pieces, some dille (not all of it) and the oregano on top of the potatoes
* boil the water and dissolve the cube in it with a fork
* pour the bouillon over the vegetables and place in the oven for 25 minutes
* rinse the fish under the running tap (NL=kraan) and pat dry with some kitchen towel
* make 5-6 undeep incisions into the skin on both sides of the fish, rub some olive oil onto it and sprinkle salt and pepper outside and inside of the fish
* put 2 lemon wedges and some dille in it's stomach opening
* place the fish on top of the oven dish and bake for 20 minutes more

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