Steamed Sea Bass Recipe in a Casserole Pot

The Art of Cooking Fish in a Cast Iron Casserole and Pro Tips

A cast iron casserole is not just for hearty meat stews or slow-cooked legumes; it is also a premier tool for steaming, one of the healthiest ways to prepare fish. The biggest advantage of using a LAVA cast iron vessel is its ability to preserve nutritional values by creating a "vacuum effect" with its own juices and the aromas of added vegetables.

The most critical point to consider with cast iron is heat control; since a casserole retains heat for a long time, one must strictly follow the cooking time to avoid overcooking and drying out the fish fibers. White-fleshed fish such as Sea Bass, Sea Bream, and Monkfish are ideal for casserole dishes. Since oily fish can become quite heavy, they should be balanced with refreshing aromas like lemon and bay leaves within the cast iron's sealed environment. To ensure everything is cooked perfectly, remember that vegetables take longer to cook than fish; therefore, slicing hard vegetables thinly inside the casserole before adding the fish is the key to perfect consistency.

Recipe: Tender Steamed Sea Bass in a LAVA Cast Iron Casserole

With this method, your fish will be both very healthy and will not dry out thanks to the superior steam cycle created by the cast iron lid.

Ingredients:

• 2 cleaned sea bass (whole or fillets)

• 1 large onion, thinly sliced

• 2 potatoes, sliced into rounds

• 1 capia pepper and 2 green peppers

• Half a lemon (sliced)

• 3 tablespoons of olive oil

• 1 sprig of fresh rosemary or a bay leaf

• Salt, black pepper, and half a tea glass of hot water

Instructions:

1. Prepare the Base: Lightly grease your LAVA cast iron casserole. Arrange the potatoes and onions at the bottom. This cast iron layer prevents the fish from coming into direct contact with high heat, while allowing the vegetable juices to infuse the fish.

2. Place the Fish: Place the seasoned sea bass on top. Add the peppers, lemon slices, and rosemary inside the casserole.

3. Liquid Support: Drizzle the olive oil and add half a tea glass of hot water from the side of the cast iron pot.

4. Cooking: Close the lid of the casserole. Cook over low heat for approximately 20-25 minutes. Since the LAVA cast iron lid traps moisture perfectly, your fish will cook in its own aromatic steam.

Pro Tip: For a crispy finish, you can remove the lid for the last 5 minutes and place the casserole in a preheated oven at 200°C. Bon appétit!