Name: Roasted Sea Bass with Tomato Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 2
Ingredients: 2 small whole bass or sea bream, scaled and gutted; 1 lemon, sliced; handful fresh herbs, such as parsley, thyme, basil or oregano; little olive oil

By Woman and Home

published 5 June 2006

in Recipes

Ingredients

2 small whole bass or sea bream, scaled and gutted
1 lemon, sliced
handful fresh herbs, such as parsley, thyme, basil or oregano
little olive oil

For the croutons

½ ciabatta, cut into very thin slices
50g (2oz) fresh Parmesan, grated
3tbsp olive oil

For the salad

16 vine tomatoes, quartered
2 red peppers, roasted, skinned and cut into strips
handful fresh basil leaves
½ red onion, thinly sliced
handful black olives

Method

Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make the croutons. Mix together the ciabatta slices with the Parmesan and olive oil. Place on a baking sheet and bake for 3 to 4 minutes until browned. Set aside.
Wash out the cavity of the fish and pat it dry with kitchen paper. Fill with the sliced lemon and herbs. Rub over some olive oil and seasoning. With a sharp knife, make slashes in the flesh. When you are ready, either barbecue the fish for 3 to 5
Mix together all the salad ingredients, serve the croutons on the side with the fish.