roasted garlicky herb sea bass
How to make roasted garlicky herb sea bass recipe
Serves 2
Total cooking time 30 minutes
Ingredients:
2 whole sea bass, about 300 g (10 oz) each, gutted
1 garlic clove, sliced
4 tablespoons chopped parsley
2 tablespoons chopped thyme leaves
1 lemon, halved and sliced
1 fennel bulb, trimmed and thinly sliced
375 g (12 oz) potatoes, cut into slim wedges
1 tablespoon olive oil
salt and pepper
Method:
Place the fish in a roasting tin and slash both sides deep to the bone. Season well with pepper.
Mix together the garlic and herbs in a bowl, then rub the mixture over the fish, pushing it into the slashes. Tuck the lemon slices and fennel under and around the fish.
Toss the potatoes with the oil and season well, then arrange on top of the lemon and fennel.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, or until the potatoes are golden and the fish is cooked through.
For pan-fried sea bass & fennel, slash 2 gutted sea bass, about 300 g (10 oz) each, several times on each side and season well.
Heat 25 g (1 oz) butter in a large frying pan, add 1 small trimmed and thinly sliced fennel bulb and 1 thinly sliced garlic clove and cook over a medium heat for 3–4 minutes until slightly softened.
Add the fish to the pan and cook for 4 minutes on each side, or until the flesh is opaque and cooked through. Scatter with 1 tablespoon chopped thyme leaves and season well. Serve with crusty bread. Total cooking time 20 minutes.
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| roasted garlicky herb sea bass |
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