Sufra Dayma: Broiled Seabass in Zesty Oregano Sauce By Moushira Abdel-Malek Serves 4-6 Ingredients: 1 1/2 kgs Seabass whole fish (heads and tails removed) 1/2 cup fresh oregano leaves (or) � cup dried 5 tbsp Dijon mustard 2 large onions (sliced) 1/2 cup lemon juice 1/4 cup dry white wine 1/4 cup extra virgin olive oil Salt + pepper Method: Remove scales and inside of fish. Clean well under running tap water. Rinse and strain waters. Season inside-out with salt and pepper. In a food processor, (if using fresh oregano), add oregano leaves, mustard, lemon juice (3/4 of quantity), oil (half of quantity). Process well until soft. Divide mixture in two halves. Add wine to one part of the two halves. Marinate fish with mixture with wine, smearing them well inside-out. In a baking tray, drizzle some olive oil on bottom. Layer slices of onion to make a bedding. Add marinated fish in one layer. Cover tray and refrigerate for a couple of hours. Slightly drizzle on top of fish some olive oil. Place in oven under broiler for 8 minutes only on each side. Remove and add reserved lemon juice before you turn fish on other side. Remove tray after 16 minutes and add reserved part of mixture without wine to fish, distributing it well on each one, top, bottom and inside. Serve immediately with boiled potatoes. N.B.: Do not exceed 8 minutes on each side or else fish will lose moisture.
