Roasted sea bass
Roasting is one of the easiest ways to prepare fish, and another advantage is that the flavor is locked in, with no scrapings lost in a skillet. This method may be used with any type of medium to large fish. If sea bass is not available where you live, choose a different variety — cod, pollock, salmon, whatever.
For success, have the fish filleted by your fishmonger, leaving the skin on. The fillets are then coated in olive oil and roasted at a high temperature until the skin begins to brown. A little branch of rosemary placed beneath the fillets adds flavor.
The quantities below will serve 1-2, depending on the size of the fish and your appetites.
2 fillets of sea bass (or another fish), skin on
1-2 tbsp. olive oil
2 small dabs of butter
1 branch rosemary
salt and freshly ground black pepper
1 lemon for garnish
Preheat the oven to 210 C (400 F, gas mark 7).
Rinse off the fish fillets and dry thoroughly with paper towels.
Oil a baking dish. Place the fish skin down in the dish, rub around to oil well and turn over. Drizzle a little more olive oil over the fillets, now skin-side up. Place a dab of butter on each. Cut the rosemary branch in two and slip the rosemary pieces beneath the fish.
When the oven is hot, roast the fish for 15-20 minutes (or more), until the skin is starting to brown. The roasting time will vary according to the thickness of the fillets.
When the fish is done, sprinkle with salt and grind on some black pepper.
Serve straight out of the oven, with lemon slices for garnish. Serves 1-2.
A dish that marries well with sea bass is potato-finocchio tian from Provence.
