Friday, March 26, 2010

Baked Sea Bass


1.4 kg fresh sea bass - gutted
2-4 sprigs fresh rosemary
1/2 lemon - thinly sliced
2 tbsp olive oil

Garlic Sauce:

2 tsp coarse sea salt
2 tsp capers
2 garlic cloves - crushed
4 tbsp water
2 fresh bay leaves
1 tsp lemon juice
2 tbsp olive oil
black pepper


Scrape off the fish scales and cut off the fins. Make diagonal cut along both sides. Wash and dry thoroughly.

Place a sprig of rosemary and the lemon slices in the cavity of the fish. Place the fish in the foil-lined pan, brush lightly with 1-2 tbsp oil and grill under a moderate hear for about 5 minutes each side or until cooked through, turning carefully.

For the sauce; crush the salt and capers with the garlic in a pestle and mortar and then gradually work in the water.

Bruise the bay leaves and remaining sprigs of rosemary and put in the bowl. Add the garlic mixture, lemon juice and oil, pound together until the flavours are released. Season with fresh ground black pepper.

Place the fish in the serving dish. Spoon some of the sauce over the fish and serve the rest separately.

Source: The Ultimate Cookery Book

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