Sea bass fillet with rosemary, lemon and sea salt
A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato.
Method
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Preheat the oven to 220C/425F/Gas 7.
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Slash the skin side of the sea bass diagonally so that the flesh is exposed.
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Put a generous amount of the rosemary into the pockets.
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Rub the rest of the fish with olive oil and sprinkle with salt.
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Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.
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Serve with a drizzle of fresh lemon and good olive oil.
Ingredients
- 1 sea bass fillet
- 4 sprigs fresh rosemary
- olive oil
- sea salt
- 1 lemon, sliced
Shopping List
Sea bass fillet with rosemary, lemon and sea salt
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
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