A whole baked fish

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 190C/fan 170C/gas 5. Rinse and dry the fish and lay in a shallow roasting tin - pour a little olive oil into the tin first so the skin doesn't stick. Stuff the herbs and fennel inside the fish. Season well and liberally drizzle over some olive oil.
2. Heat a little oil in a pan and fry the lemons cut-side down for a few minutes. Transfer these to the roasting tin and tuck them around the fish. Roast the lot for 20- 30 minutes or until the fish is cooked through (look inside, the flesh should be opaque). Serve the fish with the roasted lemons to squeeze over.

Know-how

Simple as anything, serve this on a big platter surrounded by roasted lemon halves.

Per serving

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

Latest comments and suggestions

• Adriaans

  06 March 2008

  Adriaans rated and commented on this recipe

  

  I stuffed the sea bass with rosemary and halved garlic cloves and ate it with fried cherry tomatoes with fresh oregan.

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• Francis

  18 March 2008

  Francis commented on this recipe

  I like fish

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• Francis

  18 March 2008

  Francis commented on this recipe

  I really like fish

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• Connie

  16 May 2008

  Connie commented on this recipe

  i like fish especially when it is rosted.

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• katietee

  28 May 2008

  katietee commented on this recipe

  This is the simplest way, it always works and tastes great. I always wrap it in tin foil, then the skin peels off with the foil and saves me doing it!

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• dottysdf

  28 May 2008

  dottysdf commented on this recipe

  I just put some herbed butter inside, wrapped in foil and baked. Served with steamed new potaoes and asparagus spears - delicious!

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• Corporate_girl

  22 December 2008

  Corporate_girl commented on this recipe

  I knw this made stupid but how do you actually serve a dish like this if you are doing it for four people? Once you've wowed everyone by setting this dish in the middle of the table how do you carve it up? Or do you slice it up and put on people's plates and then bring the plates to the table?? sorry but not so familiar with western style home dining..

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• Adriaans Portugal

  16 April 2009

  Adriaans Portugal commented on this recipe

  I was surprised to see a reecipy by someone with the same surname as mine.....ADRIAANS. I would like to contact this person or maybe you could pass on my e-mail address onto th eother ADRIAANS. Thanks Hilmar Adriaans Portugal

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Ingredients

• sea bass or sea bream, you'll need a 1kg fish for 4 or 500g for 2
• olive oil
• parsley , chervil, rosemary and thyme a mixed bunch
• 1 bay leaf
• 1 fennel bulb , quartered and finely sliced
• 1 lemon or 2 halved

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Difficulty and servings

Serves 2 - 4

Preparation and cooking times

Low-fat, Super healthy

Ingredients

• sea bass or sea bream, you'll need a 1kg fish for 4 or 500g for 2
• olive oil
• parsley , chervil, rosemary and thyme a mixed bunch
• 1 bay leaf
• 1 fennel bulb , quartered and finely sliced
• 1 lemon or 2 halved

Per serving

225 kcalories, protein 36.9g, carbohydrate 2.2g, fat 7.6 g, saturated fat 1.2g, fibre 0.7g, salt 0.72 g

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