Sea bass fillet with rosemary and lemon
An average of 4.8 out of 5 stars from 19 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 1
A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato.
By Mitch Tonks
From Saturday Kitchen
Method
Preheat the oven to 220C/425F/Gas 7.
Slash the skin side of the sea bass diagonally so that the flesh is exposed.
Put a generous amount of the rosemary into the pockets.
Rub the rest of the fish with olive oil and sprinkle with salt.
Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.
Serve with a drizzle of fresh lemon and good olive oil.
