Ashley Lim shares this delicious recipe with us. If you want to know more about him, there is this wonderful Q&A!

 

Ashley Lim’s Seabass Agro Dolce

 

Serves 1 generously
15 minutes to prep, 20 minutes to cook

 

Ingredients

 

  • 1 whole seabass (approx. 500gms)
  • 1 whole lemon
  • ½ each red, yellow, green capsicum
  • 1 medium onion
  • 2 cloves of garlic
  • 4-5 pieces of capers (omit if not available)
  • 5 sprigs of fresh thyme (3 left whole and 2 picked)
  • 4 tbsps extra virgin olive oil
  • Sea salt and black pepper to taste
  • 2 tbsp vinegar (apple cider vinegar or Modena balsamic vinegar works well)
  • 1 tsp sugar
  • 5 sprigs fresh watercress

 

Utensils

 

  • Baking tray
  • Parchment paper
  • Frying pan
  • Chopping board
  • Scissors
  • Knife
  • Spatula or fish turner

 

Method

 

Preheat your oven to 225 degrees Celsius.

Trim the fins of the seabass with the scissors, remove the guts, gills and descale the fish. Score the fish three times on each side till the knife reaches the bone. Set aside.

Slice the lemon in half, keep one half aside and slice the other half into thin slices (approx. 4 slices). Season the inside and outside of the fish with sea salt and black pepper, rub with half the extra virgin olive oil, and stuff the cavity of the seabass with the lemon slices and fresh thyme. Place on a baking tray lined with parchment paper and bake for 15 minutes.

Meanwhile, cut the assorted capsicums into pieces of roughly the same size (shape does not matter, it looks better rustic), crush the garlic clove and cut the onion into wedges.

Heat a frying pan and add in the remaining extra virgin olive oil followed by the onions and garlic. Fry for 3 minutes over medium heat, then increase the heat to high and add the capsicums and capers. Toss to coat the capsicums in oil, cook for about 2 minutes then add in the fresh thyme (rub it between your fingers to release its natural oils), vinegar and sugar, seasoning with sea salt and black pepper to taste. Be careful not to let the sugar and vinegar burn. Cook for a further minute till the capsicums are nicely glazed and then set aside.

Fry the half lemon in the same frying pan for 1 minute till slightly caramelised, set aside.

Place the capsicums on the base of the plate, followed by the seabass, with lemon on the side and finish off with a drizzle of extra virgin olive oil and fresh watercress.