Sea bass fillet with rosemary, lemon and sea salt

Sea bass fillet with rosemary, lemon and sea salt

A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato.


Preparation method

  1. Preheat the oven to 220C/425F/Gas 7.

  2. Slash the skin side of the sea bass diagonally so that the flesh is exposed.

  3. Put a generous amount of the rosemary into the pockets.

  4. Rub the rest of the fish with olive oil and sprinkle with salt.

  5. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.

  6. Serve with a drizzle of fresh lemon and good olive oil.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 28 November

James Martin presents with help from chefs Jason Atherton and Russell Norman.

Added. Check out your playlist Dismiss