2small to medium sea bassgutted, scaled and fins clipped (you can ask your fishmonger to do this) and thoroughly cleaned with lemon
Oiled roasting pan
Put the plantains in a pan of cold, salted water if preferred. Bring to a simmer and bubble for 7 mins, or until halfway tender. Heat oven to 350 degrees. Drain the plantains and set them aside.
Heat up a pan, add 1 tablespoon oil, garlic, shallots and let cook for 1-2 minutes. Add tomatoes and beans, let cook for 1-2 minutes. Add Gemma’s Gourmet Pineapple Hot Sauce and mix well. Add fennel seed and mix well. Pour wine or vodka on mixture and sprinkle lemon zest. Season with salt. Mix all to combine and let cook for 2 - 4 minutes on low heat.
To prepare the fish for roasting:
In a small bowl, add the remaining oil, green seasoning (seasoning blend) and Gemma’s Gourmet Pineapple Hot Sauce and mix well. Make a couple of slashes in the side of each fish. Rub the mixture into the flesh and cavity of the fish.
Assemble the dish: Scatter the vegetable mixture onto a prepared roasting pan. Place the fish on top of the vegetables and roast for 40 - 45 minutes or until the fish is completely cooked. (the flesh should pull away from the bones easily when gently pushed with a knife) Let cool for 3 - 5 minutes before serving.
Serve alone or with another side of vegetables or salad preferably.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.