Roasted Whole Sea Bass with citrus slices and herb oil dressing

  • Serves: 4
  • Prep: 20 minutes
  • Cook: 20 minutes
  • Difficulty: Easy

Ingredients:

sea bass

2 whole sea bass (400-600g) or 1 whole sea bass (1-1.5kg) scaled and gutted

1 tangerine (thinly sliced)

1 lemon (thinly sliced)

1 red grapefruit (thinly sliced)

sea salt

cracked black pepper

2 tbsp olive oil

herb finishing oil

30g flat leaf parsley

1 sprig rosemary picked

2 sprigs thyme picked

2 cloves garlic

juice and zest of 1 lemon

small pinch red chili flakes

pinch sea salt

pinch cracked black pepper

2 tbsp olive oil

  1. Preheat oven to 200 degrees.
  2. Line a baking tray with parchment paper. Rinse and pat dry the fish.
  3. Cut around four slits on each side of the fish about 1cm deep (this will help the fish cook evenly and quicker.)
  4. Layer 2 slices of each citrus in the cavity of the fish and place the remaining citrus slices under the fish.
  5. Generously drizzle olive oil on the fish, season with sea salt and black pepper.
  6. Place on baking sheet and roast until fish is cooked through roughly 25-30 minutes.
  7. To make herb finishing oil, add herbs, garlic and lemon to food processor, blend until pureed. Then transfer to a small bowl.
  8. Add seasonings in the pureed and whisk in olive oil.
  9. Once out of the oven, brush the fish with the herb finishing oil.
  10. Serve with a side of roasted potatoes or seasonal greens for a hearty delicious meal.