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

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

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

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Roasted sea bass with rosemary, lemon and garlic

Ingredients

Method

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