Sea bass with rosemary and lemon
Description
The recipe won't take much time. Make sure there's a bed of onion rings or fennel, sliced the same way, underneath the sea bass while baking. This prevents the fish from stewing in its own juices, as sea bass releases a fair amount of fat during baking, while the lemon adds juice. This baked sea bass with rosemary and lemon takes an hour to prepare and pairs perfectly with a vegetable salad and fresh herbs. Serve hot.
Instructions
- 1
Step 1
1. Rosemary perfectly complements the flavor of fish, while lemon adds extra zest. So, clean, gut, and thoroughly wash the fish. Peel and slice the lemon into wedges.
- 2
Step 2
2. Peel and chop the garlic, prepare the rosemary and lemon.
- 3
Step 3
3. Make crosswise cuts on the fish, place lemon and rosemary inside. Rub the fish itself with olive oil and minced garlic.
- 4
Step 4
4. Place the fish on a bed of onions and put it in the preheated oven to bake. Cook for about 35–40 minutes. If desired, wrap the fish in foil and remove the foil 10 minutes before the end of cooking to allow a golden crust to form on the sea bass.
- 5
Step 5
5. Baked sea bass turns out absolutely delicious! If desired, you can make a "bed" of potatoes with onions.
- 6
Step 6
6. Place the cooked fish on lettuce leaves or greens and serve. It will go perfectly with a vegetable salad!