In Good Taste - Roasted Sea Bass with Lemon & Olive Oil

Roasted Sea Bass with Lemon & Olive Oil

June 17, 2014
Roasted Sea Bass with Lemon and Olive Oil

A nice piece of fish does not need a lot of adornment, which is why this simple preparation is all that you need for a delicious meal, along with a good bottle of... olive oil.  It makes all the difference!

Roasted Sea Bass with Lemon & Olive Oil

Serves 4



Preheat oven to 375 degrees.  Season the cavity and exterior of the fish with Oliviers&Co Salt from Camargue  and pepper.  Cut the lemon into thick slices and stuff the fish cavity with half of the lemon slices, thyme and bay leaves.

Place the fish in a baking dish and lay the remaining lemon slices and thyme on top.  Drizzle the fish generously with Oliviers&Co Vergers de la Galine Olive Oil and sprinkle with oregano. 

Roast fish until it is just cooked through, about 25 minutes, or just firm to the touch. It should be opaque throughout.

To serve, cut along backbone to remove the fillet from the bone.  Gently lift top fillet and transfer to a plate.  Lift and discard bones.  Repeat process with the remaining fillet.  Spoon any remaining juices over the fish before serving.




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