Roasted sea bass with fennel

  • 2 fennel bulbs, cut horizontally into 1/4 inch thick slices
  • 2 pieces of sea bass
  • 2 tbsp of garlic powder
  • 2 tbsp of olive oil
  • Salt
  • Pepper
  • Juice from one lemon plus lemon zest

Preheat the oven to 400 degrees. In a large pan, arrange the fennel and sprinkle salt, pepper, garlic powder, lemon zest and drizzle olive oil. Bake for about 40min.

In the meantime, in a large bowl, mix olive oil, salt, pepper and lemon juice. Marinate the fish on both sides for about 10 to 15min.

When the fennel is ready, lower the oven temperature to 350. Arrange the fish on top, skin side up and bake for 15min.

*all ingredients are available at Season Kosher!

Broiled red snapperĀ 

Red snapper is very easy to cook and the simplest the seasoning, the better taste this dish has. I decided to just broil it with olive oil, salt and pepper and add seasoning right before serving it. I served it with israeli couscous salad which makes the perfect dinner ready in ten minutes. 

  • 2 pieces of red snapper
  • Olive oil 
  • Salt
  • Pepper
  • 1 tsp of paprika
  • 2 garlic cloves grated 
  • Juice and zest from one lemon 
  • 1/4 cup of fresh cilantro chopped

Turn the broiler on. Season the fish on both sides with olive oil, salt and pepper. Arrange them skin side up and sprinkle some paprika. Broil for 8 minutes. 

Remove from the oven. In a small bowl, mix the cilantro, garlic, lemon zest. Put a little bit of the mixture on top of the fish and drizzle some lemon juice. Serve warm. 

Oven baked stripped bassĀ 


  • 1 whole stripped bass
  • 2 tbsp of olive oil
  • Zest and juice from 2 limes 
  • Salt
  • Pepper
  • Paprika
  • Fresh cilantro 

In a small bowl, mix the olive oil, salt, pepper, lime zest and juice. Rub over the fish inside and out and sprinkle a little bit of paprika on top of the fish. Cook for 15 minutes in a preheated oven on 400. 

Remove from the oven and allow to cool down for 15 minutes. Decorate with fresh cilantro. 

Mustard crusted salmon

I make this recipe very often – because it’s easy to make, healthy, delicious and filling. I like to make salmon once or twice a week and prefer a light dish specially in warm summer days. 

  • 4 salmon fillet
  • 3 tbsp of Dijon mustard
  • Salt pepper
  • Cooking spray
  • Olive oil 
  • 1/2 cup of flavored bread crumbs 

Preheat the oven to 400. Brush olive oil on the salmon, sprinkle some salt and pepper. Using a small spoon, spread the mustard on top of the fish, add the bread crumbs and spray some cooking spray on top so it’s doesn’t dry. 

Arrange the fish on a greased baking sheet and bake for 12 minutes.