The other week I came home to a lovely chilled bottle of wine and my husband had made the most beautiful sea bass fillets! I thought I’d share his recipe with you.
You will need:
- 1 lemon
- 4 sprigs of rosemary
- 2 fillets of sea bass
- Sea salt
- Olive oil
- New potatoes
- More rosemary for the potatoes
- Drizzle of oil
Preheat the oven to 220C. Par boil the potatoes and then place in an oven proof dish, drizzle with oil and throw on a handful of rosemary sprigs. Put in the oven to roast.
Score the fish along the skin several times down its length. Put the rosemary into the slits of the fish and then drizzle with oil and rub with sea salt. Place in a frying pan skin side down and cook until the skin starts to crisp. Then place the sea bass on a baking sheet, skin side up in the oven for around 5 minutes to finish cooking through.
Serve with rosemary potatoes, a twist of lemon over the sea bass, and your choice of vegetables.