Steamed Sea Bass

First, start by preparing the vegetables. Slice the tomatoes, julienne the green peppers, slice the onions into rings, thinly slice the garlic, and cut the potatoes into rings or half-moons.

Make several deep scores on both sides of the cleaned sea breams using a sharp knife. Rub the inside and outside of the fish thoroughly with salt and black pepper.

Drizzle half of the olive oil over the bottom of a wide and deep baking tray or a lidded heat-resistant pot. Spread half of the sliced onions and potato slices over the bottom in a single layer.

Carefully place the sea breams on top of the prepared vegetable bed. Sprinkle the remaining onion, tomato, pepper slices, and garlic between and on top of the fish. Place lemon slices on top of the fish.

Sprinkle the remaining salt, black pepper, and red pepper flakes to taste over all the vegetables and the fish. Drizzle the remaining olive oil over the dish.

Add 0.5 small tea glass of water to the bottom of the pot or tray to prevent the dish from drying out and to add moisture during the steaming process.

If using a baking tray, cover it tightly so that no air can enter, first with parchment paper and then with aluminum foil. If cooking in a pot, cover the lid tightly. Leave to cook in a preheated 180 degree oven or on the stove over low heat for approximately 25 to 30 minutes.

Once you are sure that the fish meat has turned completely white and the potatoes have softened, remove from the oven or the stove.

Serve hot by sprinkling finely chopped dill on top.