Roasted sea bass with rosemary, lemon and garlic

Preparation info
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By Signe Johansen

Published 2018

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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.


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


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