Greek-Style Baked Fish: Fresh, Simple, and Delicious

Preheat the oven to 230 degrees C (450 degrees F). Slice the and 40 gr Red Peppers into thin strips, and dice the 50 gr Red tomatoes. Cut the ¹/₂ piece Lemon into wedges for serving.

Pat dry the 150 gr Sea Bass Fillet and season generously with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Coarsely Ground on both sides.

Arrange the seasoned 150 gr Sea Bass Fillet in a single layer in an oven-proof baking dish. Scatter the sliced and 40 gr Red Peppers evenly around and over the fish.

Sprinkle the diced 50 gr Red tomatoes, crumbled 20 gr Feta Cheese, 1 tsp Basil dried, and 1 tsp Oregano dried over the fish and vegetables. Drizzle with 1 tbsp Olive oil extra virgin and .

Bake uncovered for 12-15 minutes, or until the 150 gr Sea Bass Fillet flakes easily with a fork. While the fish bakes, prepare the rice.

In a saucepan, combine the 60 gr Basmati Rice with 130 ml Water and ¹/₄ tsp Table salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is tender.

Serve the Greek-Style Baked Fish immediately with the hot cooked 60 gr Basmati Rice. Garnish with fresh 3 gr Fresh Basil leaves and the ¹/₂ piece Lemon wedges.