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Sea bass with rosemary and lemon

  • Preparation and cooking time
    • Prep:
    • Cook:
    • 35 to 40 minutes
  • Easy
  • Serves 1
sea bass with rosemary


  • 1 x 1kg/2.2lb sea bass
  • 5-6 fresh rosemary sprigs
  • 50ml/2fl oz extra virgin olive oil
  • sea salt


  • STEP 1
    Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.Make three diagonal slashes in the flesh of the sea bass on both sides of the fish, going right down to the bone (but not cutting through the bone).
  • STEP 2
    Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.
  • STEP 3
    .Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white, the skin crisp. Carefully remove the fish fillets with a spoon. Serve with a squeeze of lemon and a drizzle of extra virgin olive oil.

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