Sea bass roasted with rosemary and lemon


  • extra virgin olive oil, for drizzling
  • 1 lemon
  • sea salt
  • 50ml/2fl oz extra virgin olive oil
  • 5-6 fresh rosemary sprigs
  • 1 x 1kg/2.2lb sea bass

1. Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6. 2. 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). 3. Insert rosemary sprigs into the slashes and the bel...

View full recipe at SpringPad


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