Ingredients

• 1 x 1kg/2.2lb sea bass
• 5-6 fresh rosemary sprigs
• 50ml/2fl oz extra virgin olive oil
• sea salt
• 1 lemon
• extra virgin olive oil
• for drizzling

Directions

• Clean and scale (but don't fillet) the sea bass. Preheat the oven to 400F/200C/Gas 6.
• Make three diagonal slashes in the flesh of the sea bass on both sides of the fish
• going right down to the bone (but not cutting through the bone).
• 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.
• Place the fish in a roasting tray and sprinkle with sea salt. Drizzle with olive oil then rub the olive oil and sea salt into the skin of the fish.
• Place the fish in the preheated oven and roast uncovered for 30-35 minutes. The flesh should be white
• the skin crisp.
• Carefully remove the fish fillets with a spoon.
• Serve with a squeeze of lemon and a drizzle of extra virgin olive oil.