Egyptian - Baked Sea Bass with Potatoes

By ali eletre

  • Ingredients

  • • olive oil

  • • 1/2 lb potatoes, peeled and very thinly sliced, blanched and patted dry

  • • 1 1/2 lbs sea bass, halibut, swordfish or tuna cut into 4 steaks 1 1/2" thick

  • • 2 tomatoes, halved

  • • 4 cloves garlic, minced

  • • 2 sprigs parsley, minced

  • • 2 scallions, white part only, minced

  • • 1 sprig fresh rosemary, minced

  • • 1 spring fresh thyme (or 1/4 tsp dried)

  • • lemon juice

  • • salt and pepper

  1. Preheat the oven to 400 degrees. Coat the bottom of a casserole or baking dish with oil, then layer it with potato slices, overlapping them to cover the bottom completely. Arrange the fish on top of the potatoes, and arrange the tomato halves, cut side up, alongside the fish. Brush the tops of the fish and tomatoes plus any exposed potato slices, lightly with oil. Mix the garlic, parsley, green onions, rosemary, and thyme together well, then sprinkle over the fish. Lightly drizzle lemon juice over the garlic mixture, then salt and pepper to taste. Bake for 25 to 30 minutes, or until the fish and potatoes are done.

Nutritional Facts


dinner fish baked egyptian fish and seafood

1 reply

remiglo 2009-07-06 16:56:36 -0500 Report

Ali…all of your recipes are fresh and light. I wish I lived closer to the sea to get better quality fish and shrimp.

Request for you…I love hummus, especially the ones made with dill and lemon. Do you have a few special hummus recipes for us?