Baked Sea Bass with Potatoes, Garlic & Dill

There are dozens of variations to this dish; some include vegetables like potatoes and peppers, while others mix up the herbs or use tomatoes to create more sauce. We opted for a pared-down interpretation of the recipe, using Mediterranean seabass native to Alexandrian waters, cooked with fresh dill, paper-thin potatoes and some lemon. To complement the lightness of the fish we added a herby, spicy sauce on the side that captures the way Greek and Egyptian flavours combine so beautifully on