From the Mediterranean, the heart of Western civilization, comes this famous grilled fish recipe.
The Mediterranean diet features many disease-preventing foods, and people who live in that region have fewer instances of heart disease, diabetes and high cholesterol.
Tomatoes, for example, can reduce the oxidation of cholesterol, decrease heart disease, and have anti-cancer effects. Garlic can lower cholesterol and blood pressure. Common purslane, a plant often used in Mediterranean cuisine, is considered a superfood. Chop a small handful and sprinkle it on the following dish before baking, for a healthy boost.
This Mediterranean-style fish is grilled with rosemary, garlic and lemon, potatoes, black olives, tomatoes and bell pepper. When you savour it, we hope you catch a hint of warm, Grecian breezes.
Ingredients: (Two servings)
Approx. 1 Ib (500g) bass, scaled and gutted
1 yellow bell pepper, sliced
2 Tbsp (30g) olive oil
6–10 black olives
⅔ cup (150g) tomatoes, sliced
½ onion, sliced
½ Ib (250g) potatoes
2 cloves garlic, sliced
1. Rub fish with salt and pepper, then coat with olive oil.
2. Cut lemon into three parts and slice center portion. Place lemon slices, half of garlic, and some rosemary inside fish. Set aside in refrigerator.
3. Spread olive oil on baking platter.
4. Layer tomato and potato slices on platter, then bell pepper, onion, olives, more rosemary, and remaining garlic. Add salt and remaining olive oil.
5. Place fish on platter, beside or on top of vegetables. Add more rosemary, and squeeze lemon juice over everything.
6. Bake in oven for 30 minutes at 395°F (202°C).
7. Garnish with minced basil and serve.
You can use fish whole or in slices. Make diagonal cuts on sides of whole fish so flavors can permeate.
Photography by Hsuyi Shih.