Crispy aromatic herb-crusted roasted bass with lemon

From Henderson's Fishmongers

 

 

This flaky fish recipe has a delightful combination of flavours of aromatic herbs, enhanced by a slight tanginess of lemon. It’s a delicious combination of flavours.

Ingredients

Serves 2

  • 2 whole sea bass – scaled and gutted
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • Lemon wedges, for serving

Method

Preheat the oven to 425°F (220°C). Prepare a baking dish lined with aluminium foil.

Rinse the sea bass under cold water and pat dry using paper towels. Score the skin diagonally on both sides, about an inch apart.

In a small bowl, combine olive oil, minced garlic, parsley, thyme, lemon zest, lemon juice, salt, and black pepper.

Rub the herb mixture evenly onto both sides of the sea bass, ensuring it gets into the scored skin.

Place the sea bass in the prepared baking dish and roast in the oven for about 25–30 minutes, or until the skin is crispy and the flesh is opaque and easily flakes with a fork.

Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and serve with lemon wedges and potatoes of your choice, enjoy!

Henderson’s Fishmongers are a local family-run business, based in Yateley.   Specialising in the finest fresh fresh, smoked fish and other fine foods, they source as much of their fish as possible from local day boats, supporting local fishermen.