Sea Bass on the Bone
This recipe is inspired by one of the great chefs, Marco Pierre White. Though more convenient filleted, fish is undoubtedly better cooked on the bone.
I love Marco’s suggestion of serving tomatoes in lemon juice, but you can omit that if you wish and serve the fish with small stuffed vegetables (see my stuffed mushroom recipe) and couscous.
- 1 large Sea bass (to serve 2)
- Herbs to stuff the fish; thyme, sage or coriander
- 1 stock cube
- 6 tomatoes, skinned and cut into quarters
- Juice of 2 lemons.
- 2 tablespoons of olive oil
- Black pepper and sea salt
- Preheat oven to 190C (375F) Gas5
- Crumble up a stock cube and dissolve in a little olive oil. Add a little shredded rosemary and fresh thyme.
- Season the fish with salt and pepper. Inside the cavity place some herbs; rosemary, thyme etc. Place seasoned side of fish down on a roasting tray brushed with olive oil.
- Place the tin over a high heat for 3 minutes. Sprinkle more herbs on top. Place fish in the oven to cook for 15 minutes.
- While the fish is cooking, place 1 tablespoon of olive oil and coriander seeds in a pot with juice of 2 lemons, then add generous amount of basil leaves followed by fresh tomato ( previously blanched and skinned in boiling water).
- When fish has cooked, add contents of pan, followed by a sprinkling of fresh herbs.
Serve on a bed of tomatoes in lemon juice or a bed of couscous. Alternatively serve couscous and stuffed vegetables on the side. Decorate fish with herbs and lemons or limes.