A Mediterranean centrepiece — whole roasted sea bass anointed with our fruity olive oil and roasted until the skin crackles.
Ingredients
- 1 whole sea bass (approx. 600g), scaled and gutted
- 4 tbsp Nikkitas Extra Virgin Olive Oil, plus extra to serve
- 1 lemon, half sliced, half for squeezing
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 garlic cloves, lightly crushed
- Sea salt flakes and freshly ground black pepper
- Small handful of fresh flat-leaf parsley, to finish
Method
- Preheat the oven to 220°C (fan 200°C). Line a roasting tray with baking parchment.
- Pat the fish dry with kitchen paper. Score the skin 3–4 times on each side with a sharp knife. Season inside and out with salt and pepper.
- Stuff the cavity with the lemon slices, thyme, rosemary and garlic. Lay the fish in the prepared tray and drizzle generously with the olive oil, turning to coat both sides.
- Roast for 20–25 minutes until the skin is golden and the flesh flakes easily from the bone when tested with a fork at the thickest point.
- Rest for 3 minutes. Transfer to a warm serving platter, squeeze over lemon juice, scatter with parsley, and finish with a final pour of your finest olive oil.
