Onions sautéed in balsamic vinegar bring balance and flavour to this summery baked fish dish.
- 500 g okra
- 6 tbsp olive oil, divided
- 4 potatoes, peeled and cut into thin slices
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1 seabass, cleaned and scaled
- 6 tomatoes, diced
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp chopped mint
- 1 tbsp chopped parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Trim okra.
- Grease baking dish with 2 tablespoons olive oil and layer potato slices so they overlap.
- Rinse fish and pat dry with paper towel. Score the skin on both sides. Place on top of the sliced potatoes.
- Heat 2 tablespoons olive oil in a frying pan. Add onion and garlic and sauté until soft. Deglaze with the balsamic vinegar. Add okra to frying pan to warm through. Take off the heat and spread mixture onto the fish.
- Add tomatoes.
- Pour remaining 2 tablespoons olive oil over top and sprinkle with salt and pepper. Top with chopped mint and parsley.
- Cover with foil and bake at 180C (350F) for 30 minutes.
- Remove foil and continue cooking for 20 minutes, or until fish flakes easily.