34 lines
704 B
Markdown
34 lines
704 B
Markdown
|
# Sea bass roasted with rosemary
|
||
|
|
|
||
|
|
Recipe yields 1 portions
|
||
|
|
|
||
|
|
### Ingredients
|
||
|
|
* sea bass, scaled and gutted
|
||
|
|
* fresh rosemary
|
||
|
|
* lemon
|
||
|
|
* sea salt
|
||
|
|
* olive oil
|
||
|
|
|
||
|
|
### Directions
|
||
|
|
|
||
|
|
Preheat oven to 200C.
|
||
|
|
|
||
|
|
Slice the sea bass twice on each side, diagonally to the bone.
|
||
|
|
|
||
|
|
Stick pieces of rosemary into the slashes and belly cavity.
|
||
|
|
|
||
|
|
Put on a roasting tray and rub with olive oil.
|
||
|
|
|
||
|
|
Sprinkle with sea salt and out into pre-heated oven.
|
||
|
|
|
||
|
|
Roast, uncovered, for 15-18 minutes. The flesh should be white, the skin crisp, and easily taken off the bone.
|
||
|
|
|
||
|
|
Serve whole, drizzled with a squeeze of lemon and olive oil.
|
||
|
|
|
||
|
|
Goes well with fresh spinach with cream and garlic.
|
||
|
|
|
||
|
|
### Meta
|
||
|
|
|
||
|
|
tags: Fish and Shellfish, Main Dishes
|
||
|
|
|