Rosemary and Lemon Sea Bass
Rosemary and Lemon Sea Bass



  • 1 sea bass fillet
  • 4 sprigs of rosemary
  • Sea salt
  • Olive oil
  • 1 lemon, sliced
  • Preheat the oven to 220C. Slash the skin of the sea bass diagonally 3 times, and put a generous amount of rosemary into the pockets formed by the knife. Rub with olive oil and sprinkle with salt, then sear - skin side down - for 3 minutes, or until the skin starts to crisp.
  • Transfer to the oven for five minutes, then drizzle with lemon juice and serve with salads.
10 mins
1 serving

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