As the weather cools down, I find myself thinking more and more about prolonging summer by escaping to somewhere warm.
Somewhere like Greece where I spent a long birthday weekend with the best mate immersed in history, culture, glorious weather and really fabulous food. I still remember us following the scent of food and weaving through little streets on the hunt for that next good meal. I also remember my first taste of ‘real’ pita bread, of greek salad and of spicy baked fish that just melted in my mouth.
So I more than jumped at the chance when James Villas Holidays asked me to recreate this whole baked sea bass with olives and tahini sauce in their #MyHolidayDish recipe challenge. This recipe was created for James Villas Holidays by the lovely Jo Pratt, whose new book in the Mood for Healthy Food, is full of healthier mouth-watering recipes that you want to make again and again and again.
This recipe is very easy to make. Simply mix together the ingredient, rub them all over the fish and bake for about 25 mins. The result is an absolutely stunning and flavourful baked sea bass that takes you right back to Greece.
Here are a few other #MyHolidayDish recipes cooked up by other foodies Pasta with mussels from Coffee and Vanilla and Cypriot-inspired, intensely flavourful halloumi pasta from A Mummy Too.
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Whole Baked Sea Bass with Olives and Tahini Sauce
For the sea bass:
- 2 handfuls pitted Kalamata olives , roughly chopped
- 1 handful fresh oregano roughly chopped , plus extra to serve
- 2 garlic cloves minced
- 6 anchovies from a tin finely chopped
- Olive oil
- 1 lemon
For the Tahini sauce:
- 6 tbsp Greek yoghurt
- 4 tbsp tahini paste
- Juice of ½ a lemon
- 1 garlic clove minced
- Pre-heat the fan assisted oven to 170C / 190C / 375F / gas 5.
- Rinse and pat the fish dry, cut 3 incision in each side and place in a baking tray.
- In a small bowl mix together the olives, half of the oregano, garlic, anchovies and a splash of olive oil to bind.
- Rub the the olive mixture on both sides of the fish and add the tomatoes and remaining oregano to the baking tray.
- Cut the lemon in half and squeeze the juice from one half over the top of the fish. Cut the remaining half into thin slices and place them in the cavity where the sea bass was gutted. Drizzle a generous proportion of olive oil over the fish and tomatoes and season well with salt.
- Bake fish for for 25 minutes for smaller fish or up to 35 minutes for a large fish, or until the flesh is white and firm to touch.
- Whilst the fish is baking mix together all the ingredients for the tahini sauce adding a couple of tablespoons of water to give you a smooth sauce. Season with salt.
- When cooked, scatter with fresh oregano and serve with the tahini sauce to drizzle over.
- Serve with new potatoes or crusty white bread.