members recipes

Sea bass is my favourite fish. Its flesh has a delicate, but distinctive flavour. My Dad likes to bake the whole fish, head included. In this way the fish retains its flavour and remains tasty and juicy after cooking.

Ingredients
■5 garlic cloves, minced

■½ tbsp dry rosemary

■flat leaf parsley, roughly chopped

■1 tbsp breadcrumbs

■sea salt

■freshly ground black pepper

■½ glass of extra virgin olive oil

■2 sea bass (each fish 650g circa), scaled, gutted and fins removed

■white wine

■50 ml vegetable stock

■Lemon wedges to serve

Method
Stir together the garlic, herbs, breadcrumbs and season with sea salt and black pepper.

Rinse the sea bass under the cold tap and pat dry. Make three parallel cuts in the fish skin on each side. Stuff a little of the herb mixture into the cuts and into the cavity of each fish.

Pour some extra virgin olive oil into a roasting tray and lay the fish on top of the oil. Drizzle with more extra virgin olive oil on top of the fish and add the wine. Leave to marinate for 1 hour.

Preheat the oven to 220˚C and bake the fish for 20 minutes. Add a little bit of the vegetable stock half way through the cooking time.

Serve with lemon wedges, a green salad and a glass of good white wine.