Baked Sea Bass with Rosemary

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By Nigella Lawson

Published 1998

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You want food for a lunch party that tastes like a treat, so I suggest here some sea bass. It is expensive, but it is such a wonderful fish and, cooked whole, has inevitably something festive, something important, about it. A sea bass, boned, with fistfuls of rosemary stuffed inside and baked, is easy to cook, looks beautiful and has that perfect simplicity of taste that throws any amount of chichi food into a cocked hat. I take it for granted, while talking blithely of how easy it is to do