Sea Bass Roasted With Rosemary And Lemon
This sea bass recipe is a wonderful showcase of simple ingredients and classic techniques. The fish is stuffed with aromatic rosemary and roasted to perfection, resulting in tender, flavorful meat with crispy skin. A finishing touch of lemon adds brightness to this dish, making it a delightful and elegant choice for any meal.
— Constant Cookbook
Ingredients
- 1 x 1kg/2.2lb sea bass
- 5-6 fresh rosemary
- 50ml/2fl oz extra virgin olive oil
- sea salt
- 1 lemon
- extra virgin olive oil
Instructions
- Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.
- Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone).
- Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish.
- Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.
- Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp.
- Carefully remove the fish fillets with a spoon.
- Serve with a squeeze of lemon and a drizzle of extra virgin olive oil.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 2
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