- 1 sea bass fillet
- 4 sprigs fresh rosemary
- olive oil
- sea salt
- 1 lemon, sliced
- 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.