Another recipe from Trish Hillferty’s ” Lobster and Chips” which is best served with some mashed potato.
Ingredients
- 2 x 400 g sea bass scaled and trimmed of their fins
- 150 ml extra virgin olive oil
- a handful basil leaves
- a handful flat leraf parsley
- a handful mint leaves
- juice of a l;emon
- sea salt & black pepper
Servings:
Instructions
- Preheat the oven to its highest setting. Slash the fish to the bone 2 or 3 times on each side near the head end so they will cook evenly. Season inside and out with salt and pepper and place in an ovenproof dish.
- Lubricate the fish with 50 ml of the olive oil and put into the hot oven. Turn the heat down to 200 C, 400 F Gas 6 and bake for about 25 minutes until the flesh is firm and beginning to flake from the bone.
- Meanwhile chop the herbs roughly and mix them with the remaining olive oil and lemon juice to taste. Season with salt and pepper.
- To serve place a large dollop of mashed potato on to warmed plates then carefully lift the fish fillets away from the backbone and lay them next to the mash.
- Pass the green sauce around separately.
Share this Recipe
Powered byWP Ultimate Recipe