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 savor it, we hope you catch a hint of warm, Grecian breezes.
Ingredients: (Two servings)
- Approx. 1 Ib (500 g) bass, scaled and gutted
- 1 yellow bell pepper, sliced
- 1 lemon
- 2 tbsp (30 g) olive oil
- 6-10 black olives
- ⅔ cup (150 g) tomatoes, sliced
- ½ onion, sliced
- ½ lb (250 g) potatoes
- 2 cloves garlic, sliced
- black pepper
- coarse salt
- Rub the fish with salt and pepper, then coat with olive oil.
- Cut the lemon into three parts and slice the center portion. Place lemon slices, half of the garlic, and some rosemary inside the fish. Set aside in a refrigerator.
- Spread olive oil on the baking platter.
- Layer tomato and potato slices on the platter, then bell pepper, onion, olives, more rosemary, and the remaining garlic. Add salt and the remaining olive oil.
- Place the fish on the platter, beside or on top of the vegetables. Add more rosemary, and squeeze lemon juice over everything.
- Bake in the oven for 30 minutes at 395°F (202°C).
- Garnish with minced basil and serve.
Note: You can use the fish whole or in slices. Make diagonal cuts on the sides of the whole fish so the flavors can permeate.