Baked Sea Bass with Rice Pilaf

Ingredients

Quantities are for one portion.

• 1lemon, sliced into rounds
• 15 mlolive oil
• 10 gfresh dill, chopped
• 70 gdry white rice
• salt and pepper to taste
• 150 gwhole sea bass, cleaned and scaled
• 1onion, sliced into rings

Method

1. Preheat the oven. Prepare the sea bass by scoring the skin and rubbing it with salt and pepper inside and out.
2. Stuff the cavity of the fish with half the lemon slices and half the fresh dill.
3. Lay the onion rings on the bottom of a baking dish to act as a rack. Place the fish on top of the onions.
4. Drizzle the fish with half the olive oil. Bake until the skin begins to crisp and the flesh turns opaque and flaky.
5. While the fish bakes, rinse the dry white rice. Heat the remaining olive oil in a small pot, add the rice, then pour in water.
6. Steam the rice tightly covered until soft. Once cooked, fluff it with a fork and gently stir in the remaining fresh dill.
7. Serve the whole baked fish over the soft onions alongside the bright green dill rice.