Main and Side
Baked Sea Bass with Arugula Salad
The oven cooks the fish while you make the salad: dinner for two in 30 minutes.
- Gluten-free
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 2
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 2 sea bass
- 1 lemon
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tsp salt
- 1 pinch black pepper
- 1 bunch arugula
- 2 tomato
- 1 tbsp pomegranate molasses
Method
- Heat the oven to 200 °C; slice half of the lemon and thinly slice the garlic.
- Fill the cleaned sea bass with the lemon slices and garlic.
- Put the fish on a lined tray, brush with half of the olive oil and season with salt and pepper.
- Bake for about 20–25 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily with a fork.
- Meanwhile wash and roughly chop the arugula and slice the tomatoes.
- Dress the salad with the remaining olive oil, the pomegranate molasses and the juice of the remaining lemon; serve with the fish.