Sea bass fillet with rosemary, lemon and sea salt


  • 1 sea bass fillet
  • 4 sprigs fresh rosemary
  • olive oil
  • sea salt
  • 1 lemon, sliced

1. Preheat the oven to 220C/425F/Gas 7. 2. Slash the skin side of the sea bass diagonally so that the flesh is exposed. 3. Put a generous amount of the rosemary into the pockets. 4. Rub the rest of the fish with olive oil and sprinkle with salt. 5. Sear in a pan skin-side down until the skin ...

View full recipe at SpringPad


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