Roast seabass
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Roast seabass

As an English girl used to getting her fish served in pies, batter or fillets, I remember feeling horrified the first time I was served a fish with its head still on it in a coastal village restaurant in Spain :D A fish with eyes and a mouth???? NOOOOOOO!!! Many years, and a lot of heads later, I actually prefer to roast a whole fish with its head still entact - not only does it add to the flavour, but also the most tender part of the whole fish is hidden in the cheek area so it really shouldn't be thrown in to the bin or a soup. Seabass is great to roast because the flesh is so firm and tasty. This one is roasted on a bed of vegetables that not only act as extra flavour, they also provide a tasty side dish. Hope you enjoy it :-)

Becky

Ingredients

4 servings
  1. 1 seabass (whole but gutted)
  2. 1 large potato
  3. 1 red pepper
  4. 2 onions
  5. 1/2 glass white wine
  6. 1 slosh olive oil
  7. 1 lemon
  8. 1 bunch fresh cilantro
  9. Salt and pepper

Method

60 mins
  1. Change

    Pre-heat the oven to 200º. Pour the oil on the oven tray and spread around. Add a pinch of salt. Wash and slice the vegetable and lay them on the oven tray

  2. Change

    Add the wine and some pepper and put into the oven for half an hour

  3. Change

    Make 3 cuts in both sides of the fish. Insert a slice of lemon in each cut

  4. Change

    Also add some fresh cilantro - just push it into the cut. Rub a little salt into the fish, take the oven tray out and place the fish on top. Put in the oven for another half hour (depending on the size of the fish)

  5. Change

    Check that the fish is done by making a tiny cut on the top side right down to the middle bone and checking that it is white rather than pink or red

  6. Change

    Ease off the bone and serve with the vegetables on the side. Enjoy!!

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