Roasted sea bass with rosemary, lemon and garlic

Name: Roasted sea bass with rosemary, lemon and garlic
Ingredients: 3 garlic cloves, thinly sliced; 1 baby gem lettuce, leaves separated, washed and dried; sea salt and freshly ground black pepper; wine or cider vinegar; 1 unwaxed lemon, thinly sliced; leaves from 2 sprigs of rosemary; 1 small sea bass (about 400 g) – ask your fishmonger to gut and de-scale it for you; 1 small carrot; olive oil, for drizzling; 1 shallot, thinly sliced; 1 shallot, finely chopped and placed in a bowl of iced water for a few minutes

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

I love roasting a whole fish with herbs, lemon and garlic – the smells wafting from the oven as all those flavours come together while the fish cooks make any takeaway seem desultory in comparison. You can use other white fish instead of the sea bass if you prefer, such as sea bream.

Ingredients

1 small sea bass (about 400 g) – ask your fishmonger to gut and de-scale it for you
olive oil, for drizzling

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/gas mark 6.

Cut three shallow diagonal slits into the skin on each side of the fish and carefully drizzle a little oil over the skin, gently rubbing it over the fish until it’s completely coated in oil. Season the cavity of the fish with salt and peppe