Roasted sea bass with lemon and thyme

Roasted sea bass with lemon and thyme

By
From
How I cook
Serves
6
Photographer
Jason Lowe

A lovely summery dish to serve when fresh herbs are at their best. To make it easier on yourself, ask the fishmonger to scale and gut the fish for you.

Ingredients

Quantity Ingredient
1 sea bass, about 2kg, cleaned
2 lemons
bunch flat-leaf parsley
small bunch lemon thyme
bunch basil
2 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper
1 dried red chilli
Roasted fennel, to serve
Mayonnaise, to serve
Green beans with roasted tomatoes and olives, to serve

Method

  1. Preheat the oven to 200°C. Rinse the fish inside and out under cold running water, then gently pat dry using a clean cloth. Lay the fish in a roasting tin, large enough to hold it comfortably. Slice the lemons thinly into rounds, 3mm thick.
  2. Stuff the fish cavity with the herbs and about two-thirds of the lemon slices. Rub the skin of the fish with the olive oil, then season generously with salt and a little pepper. Lay the rest of the lemon slices on top and crumble over the dried chilli.
  3. Roast on the middle shelf of the oven for 25 minutes, or until the skin is golden and the fish is cooked through. To test, pierce with a little knife to touch the backbone; the knife point should feel warm when removed and the flesh should be slightly steaming. Set aside to cool.
  4. When ready to serve, very carefully transfer the fish to a platter and surround with roasted fennel. Serve with mayonnaise and green beans with roasted tomatoes and olives.
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