Sea bass fillet with rosemary, lemon and sea salt Ingredients 1 fillet sea bass 4 sprigs fresh rosemary olive oil sea salt 1 , sliced lemon -- Preparation 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.
Posted on: Sun, 11 May 2014 13:43:08 +0000
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