Herb baked sea bass with roasted peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 900 g; (2lb) sea bass, | |
| ; cleaned with head | ||
| ; and tail removed, | ||
| ; fish buttered | ||
| 4 | Fresh sage leaves | |
| 4 | Fresh basil leaves | |
| 1 | Sprig fresh rosemary | |
| 1 | Garlic clove; peeled and crushed | |
| 3 | tablespoons | Vegetable oil |
| 1 | teaspoon | Sea salt |
| ½ | Lemon; juice of | |
| 1 | Pepper; any colour | |
| Lemon wedges to serve | ||
Directions
Pre-heat the oven to 200øC/400øF/gas mark 6 Open out the fish flat, skin side down. Place the sage, basil, coriander, rosemary and garlic along 1 fillet. Fold the other fillet over to cover the herbs. Using a sharp knife, make 2 diagonal slits in the skin.
Heat the oil in a large ovenproof frying pan or flameproof baking dish.
Place the fish in the pan, slits side up and cook for 2-3 minutes until the underside of the fish is golden brown. Sprinkle the salt and lemon juice over the fish and then the breadcrumbs. Cook for a further 2-3 minutes.
Add the whole pepper to the pan and spoon over some of the juices. Place the pan in the oven and bake for 20 minutes until the fish is cooked through.
Remove the pepper from the pan, peel off the skin and discard the seeds and core. Cut the pepper flesh into thin strips and sprinkle over the fish.
Serve with the lemon wedges.
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