Roasted rosemary sea bass
Roasted rosemary sea bass

Hi everyone, I hope you’re having an incredible day. Today, I’m gonna show you how to prepare a special dish, roasted rosemary sea bass. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.

Roasted rosemary sea bass is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Roasted rosemary sea bass is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook roasted rosemary sea bass using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted rosemary sea bass:
  1. 6 medium potatoes, peeled
  2. 1 cup Extra Virgin Olive Oil from Spain
  3. 1 bunch fresh rosemary, stems removed
  4. 1 cup pitted black olives
  5. salt and freshly ground pepper
  6. 4 boneless, skinless sea bass filets
  7. 1 tablespoon extra virgin olive oil from Spain
  8. cherry tomatoes
  9. juice of 1 lemon
  10. 1 bunch arugula

Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Sea bass is a wonderfully fragrant, flavoursome fish that tastes fantastic when roasted. Take a roasting dish that's large enough to hold the fish in a single layer (you don't want to overcrowd the fish as it will steam rather than roast - use two roasting. Butternut Squash Roasted with Rosemary and Sea Salt.

Steps to make Roasted rosemary sea bass:
  1. Preheat the oven to 390º F, cut the potatoes in slices and place them at the bottom of the tray. Add the rosemary, olives, salt and pepper. Drizzle some Extra Virgin Olive Oil from Spain over them.You can use parchment paper or aluminium foil brushed with olive oil to prevent them from sticking to the tray.
  2. Cover the tray with two sheets of aluminum and bake the potatoes until they get soft (about 20 minutes).
  3. Take off the aluminium foil and put the tray in the oven again for 10 minutes, until the potatoes turn slightly golden.
  4. Baste the sea bass with Extra Virgin Olive Oil from Spain. Take the tray out of the oven and lay the fish over the potatoes next to each other.
  5. Toss the cherry tomatoes on top of the fish, season lightly with salt and pepper, drizzle with some more Extra Virgin Olive Oil from Spain and put the tray back in the oven and cook for 15 or 20 minutes more, until the fish is cooked and slightly golden.
  6. Dress the arugula with the juice and salt, mix well to coat the greens with all the flavors. Add the Extra Virgin Olive Oil from Spain and mix again. Put the arugula salad on top of the fish and serve.

All Reviews for Roasted Sea Bass with Summer Squash. Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa. Sea Bass with Roasted Cauliflower Puree Recipe. Fish is one of my favorite main dishes. Therefore, when in front of me there is a dilemma between meat or fish, I would prefer the latter.

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