Roasted sea bass with rosemary, lemon and garlic


Preparation info

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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.


  • 1 small sea bass (about 400 g) – ask your fishmonger to gut and de-scale it for you
  • olive oil, for drizzling
  • 1 unwaxed lemon, thinly sliced
  • 3 garlic cloves, thinly sliced
  • leaves from 2 sprigs of rosemary
  • 1 shallot, thinly sliced
  • sea salt and freshly ground black pepper


    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 pepper, then stuff it with most of the lemon, garlic and rosemary, along with the shallot, and finish with a little drizzle of olive oil to coat it all. Put the fish into a roasting tray.

    Place a sliver of garlic and lemon and some rosemary in each of the diagonal slits. Sprinkle salt over the skin on both sides, then place the fish in the oven and bake it for 15–20 minutes. Check the fish is done by gently poking the flesh – it should look white and opaque. Don’t let it stay in the oven for too long as the fish overcooks quickly.

    While the fish cooks, make a little salad. Place the lettuce leaves in a small bowl and roughly grate the carrot on top, then garnish with the drained, chopped shallot. Drizzle oil and vinegar over the salad, to taste.

    Remove the fish from the oven and eat while hot, with the salad.