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Whole Roast Sea
Bass
Ingredients
1 x 1kg (2lb 3oz) whole sea bass, fresh or defrosted, scaled,
cleaned and head removed 1 x 15ml spoon (1 tablespoon) sea
salt 2 lemons, 1 sliced and 1 juiced 2 bunches of
rosemary 4 x 15ml (4 tablespoons) olive oil 2 cloves garlic,
roughly sliced |
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Method
Preheat the oven to 220 degrees C/ 425 degrees F/ Gas Mark
7 Salt the inside and outside of the fish, then set aside for 20
minutes. Rinse and pat dry. Slash the skin of the bass in about
three places on each side and insert the lemon slices. Place the
herbs inside the fish, then transfer to a greased baking
tray. Heat the oil in a small pan and very gently cook the garlic
for 1-2 minutes, but do not allow to brown. Pour the oil and
garlic on top of the fish.
Bake in the hot oven for 20 minutes. Baste frequently with the
oil and cook until the fish flakes easily and the skin is slightly
crisp. Pour the lemon juice over the bass and serve immediately.
Serves 6.
With
Kind Permission © The Sea Fish Industry Authority.
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