It was my baby daughter's first birthday last week,
which of course meant tons of cake. It was Joujou's first cake and so we had a little family celebration, with not just a birthday cake, but scrumptiously baked doughnuts
and glorious cupcakes too. So this week, I made sure to stick to only the
good stuff, like fish, greens and grains at home. One of the usual suspects is my classic
baked fish. It's a quick and simple, yet divine recipe that never fails. Perfect for
those who fear cooking fish.
Baked Fish. Simple yet divine.
Another highlight these days, apart from Joujou's
1st candle, was Chanel showcasing their cruise collection in Dubai. It was a
gorgeous event, from the setting, to the set-up, the collection of course, the
stunning crowd, and even the delicious food. I must admit that the cocktail
spinach Fatayer were outstanding, and I kept munching on them all night long.
 |
| Chanel In Dubai |
 |
| Fabulous. Simply. |
So to Baby's Joujou's 1st birthday and Chanel's
first fashion show in the Middle East. And to a simple but delish baked fish recipe that never
fails.
Much love,
D xx
Baked Seabream
Serves 4
Prep time: ~40 minutes
· 3 tbsp olive oil (or more)
·
Juice of 2 lemons (keep lemons and cut in quarters or
rounds)
·
3 garlic cloves, minced
·
2 tbsp fresh thyme, and a few sprigs (or sage or other herbs you enjoy)
·
½ tsp salt
·
½ white pepper
·
2 whole seabream (~2kg), cleaned and gutted
- Preheat the oven to 180C.
- In small bowl, mix the olive oil, lemon juice, garlic, chopped sage, salt and pepper.
- Place both sea basses in an oven safe tray lined with enough parchment to cover the fish.
- Pour the lemon and oil mix into the cavity of the fish and rub it all over the skin. Place the lemon pieces and the sprigs of sage in the cavity.
- Cover the fish with foil, and place in the oven for about 30 minutes or until the fish feels firm when poked with a fork.
- Serve with mashed potatoes. Simple yet divine!
