Recipe of Favorite Roasted rosemary sea bass

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, roasted rosemary sea bass. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Insert rosemary sprigs into the slashes and the belly cavity of the fish. Let it hang out a bit, as it will singe slightly, giving an extra flavour to the dish. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish. Place the sea bass fillets over the rosemary.

Roasted rosemary sea bass is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Roasted rosemary sea bass is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have roasted rosemary sea bass using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Roasted rosemary sea bass:

1. Get 6 medium potatoes, peeled
2. Get 1 cup Extra Virgin Olive Oil from Spain
3. Make ready 1 bunch fresh rosemary, stems removed
4. Make ready 1 cup pitted black olives
5. Take salt and freshly ground pepper
6. Take 4 boneless, skinless sea bass filets
7. Make ready 1 tablespoon extra virgin olive oil from Spain
8. Prepare cherry tomatoes
9. Make ready juice of 1 lemon
10. Prepare 1 bunch arugula

Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Sea bass is a wonderfully fragrant, flavoursome fish that tastes fantastic when roasted. Take a roasting dish that's large enough to hold the fish in a single layer (you don't want to overcrowd the fish as it will steam rather than roast - use two roasting. Butternut Squash Roasted with Rosemary and Sea Salt.

Steps to make Roasted rosemary sea bass:

1. Preheat the oven to 390º F, cut the potatoes in slices and place them at the bottom of the tray. Add the rosemary, olives, salt and pepper. Drizzle some Extra Virgin Olive Oil from Spain over them.You can use parchment paper or aluminium foil brushed with olive oil to prevent them from sticking to the tray.
2. Cover the tray with two sheets of aluminum and bake the potatoes until they get soft (about 20 minutes).
3. Take off the aluminium foil and put the tray in the oven again for 10 minutes, until the potatoes turn slightly golden.
4. Baste the sea bass with Extra Virgin Olive Oil from Spain. Take the tray out of the oven and lay the fish over the potatoes next to each other.
5. Toss the cherry tomatoes on top of the fish, season lightly with salt and pepper, drizzle with some more Extra Virgin Olive Oil from Spain and put the tray back in the oven and cook for 15 or 20 minutes more, until the fish is cooked and slightly golden.
6. Dress the arugula with the juice and salt, mix well to coat the greens with all the flavors. Add the Extra Virgin Olive Oil from Spain and mix again. Put the arugula salad on top of the fish and serve.

Take a roasting dish that's large enough to hold the fish in a single layer (you don't want to overcrowd the fish as it will steam rather than roast - use two roasting. Butternut Squash Roasted with Rosemary and Sea Salt. All Reviews for Roasted Sea Bass with Summer Squash. Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa. Sea Bass with Roasted Cauliflower Puree Recipe.

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