Sea Bass Steak (Steamed) Recipe

Ingredients:

	Sea Bass (Large Size)	1	Qty
	Shallot (Or 2 Onions)	15	Qty
	Potatoes ((medium Size))	2	Qty
	Garlic (Coarsely Chopped)	5	Clove
	Rosemary	1	Tsp (large)
	Rock Salt (Ground)	1	Tsp (large)
	Black Pepper (Freshly Ground Grain)	1	Tsp
	Bay Leaf	2	Qty
	Olive Oil	3	Tbsp
	Lemon	2	Qty
	Parsley	1/2	Bunch

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Instructions:

1. Clean the fish, carefully remove the middle bones and fillet. Cut the fillets into three and cut them into six pieces and rub them with some rock salt and a teaspoon of olive oil and let them rest.
   

   
2. Grease the bottom of a flat pan. Cut the potatoes into rounds and place them neatly on the ceiling of the pot. Season them with salt, pepper and rosemary.
   

   
3. Place the fillet sea bass that you prepared with salt, pepper and rosemary on the potatoes. Finely grate the yellow rind of a lemon and sprinkle over the fish. Cut off the white parts of the lemon and remove the seeds and slice. Squeeze the remaining lemon juice and pour it over the fish.
   
4. As the last layer, place the ring onions that you cut and prepared on the fish. Add again a pinch of salt, a little black pepper and some rosemary.
   
5. Slice the lemon you cut off the white parts with a knife and spread it on the food. Finely chop two cloves of garlic, without crushing them, and sprinkle them over the stew. In the same way, clean the seeds of one large red pepper, cut it into rings and place it on the stewpan. Place the two bay leaves you will remove later on the edge of the pot.
   
6. Cool the sea bass stew that you cook for 15 minutes on low heat without opening the lid. Serve with finely chopped parsley and lemon slices. Enjoy your meal !
   
7. Note: You can also serve your steamed salad with a seasonal salad with plenty of fresh onions.
   

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Fish & Seafood