Oven‑Baked Sea Bass

Ingredients

• 1.2 kg river bass (pre‑cooked)
• 2 Organic lemons
• Salt
• Pepper
• 50 g butter
• 200 g natural long‑grain rice
• 1 head of leafy salad
• 100 g cocktail tomatoes
• 20 g Gouda cheese
• 2 tbsp olive oil
• 1 tbsp vinegar
• 0.5 tsp mustard
• 3 sprigs parsley

Instructions

1. 1.

   Line a baking sheet with parchment paper. Rinse the bass inside and out, then pat dry. Wash lemons and zest; squeeze half of one lemon, cut the remaining half into wedges and slice the rest into rounds. Drizzle the lemon juice over the fish, season with salt and pepper. Melt butter and brush about half onto the fish. Arrange lemon slices on top and inside the cavity, then place the fish on the baking sheet. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for approximately 40 minutes, brushing with the remaining butter every few minutes.

2. 2.

   Meanwhile cook the rice according to package instructions in plenty of salted water for about 35 minutes.

3. 3.

   Wash and dry the salad leaves. Clean, wash, quarter the tomatoes, and trim stems. Grate the cheese. Whisk together olive oil, vinegar, mustard, salt, and pepper in a bowl. Wash parsley, shake off excess moisture, finely chop, and add to the dressing.

4. 4.

   Plate the salad with tomatoes, cheese, remaining lemon pieces, and rice. Top with the baked fish and serve with extra dressing on the side.