Sea bass fillet with rosemary, lemon and sea salt Recipe

  • 1 sea bass fillet
  • 4 sprigs fresh rosemary
  • olive oil
  • sea salt
  • 1 lemon, sliced
  1. Preheat the oven to 220C/425F/Gas 7.
  2. Slash the skin side of the sea bass diagonally so that the flesh is exposed.
  3. Put a generous amount of the rosemary into the pockets.
  4. Rub the rest of the fish with olive oil and sprinkle with salt.
  5. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.
  6. Serve with a drizzle of fresh lemon and good olive oil.