Sea bass roasted with rosemary and lemon
Method
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Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.
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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).
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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.
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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.
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Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp.
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Carefully remove the fish fillets with a spoon.
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Serve with a squeeze of lemon and a drizzle of extra virgin olive oil.
Ingredients
- 1 x 1kg/2.2lb sea bass
- 5-6 fresh rosemary sprigs
- 50ml/2fl oz extra virgin olive oil
- sea salt
To serve
- 1 lemon
- extra virgin olive oil, for drizzling
Shopping List
Sea bass roasted with rosemary and lemon
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry