Whole Sea Bass with herbs
- Recipe serves 4
- Preparation Time 15 min
- Cooking Time 20 min
Tags:
Fish & Shellfish
Spring
Main
Marco's Recipes
Special Occasion
Light & Fresh
Moderate
30 Minutes or Less
Ingredients
- 1 Knorr Vegetable Reduced Salt Stock Cube
- 150ml olive oil
- 2tsps very finely chopped fresh rosemary, plus handful of sprigs for cavity
- 1tsp finely chopped fresh thyme, plus handful of sprigs
- 1.5kg (3lb) sea bass
- 1–2tsp coriander seeds, dry-fried and cracked
- Juice of 2 lemons
- A handful of fresh basil leaves
- 4–6 tomatoes, scalded, skinned, de-seeded and chopped into small cubes
- Few drops of Knorr Vegetable Touch of Taste
Method
- Pre-heat the oven to 200°C.
- Make a seasoning paste for the fish: Crumble the Knorr Vegetable Reduced Salt Stock Cube into a small bowl. Add in 2 teaspoons olive oil and mix into a paste, then mix in 2 teaspoons chopped rosemary and 2teaspoons chopped thyme.
- Pre-heat a good quality roasting tray on top of the hob. Add in 2tbsps olive oil and allow it to heat through.
- Season the sea bass with around two-thirds of the seasoning paste, spreading it over the top of the fish and inside its cavity. Place the rosemary sprigs within its cavity.
- Place the sea bass seasoned side-down onto the hot roasting tray and cook for around 5 minutes. As it cooks, spread the remaining seasoning paste over the top side of the sea bass, spreading it evenly. Using this herbed seasoning paste is a great way to add flavour.
- Turn the sea bass over and sprinkle over the thyme sprigs.
- Transfer the sea bass (on its roasting tray) into the oven and roast for 12–15 minutes depending on its size.
- Five minutes before the sea bass has completed roasting, prepare your sauce. Place the coriander seeds in a small pan, add in 100ml olive oil and the lemon juice.
- The minute the mixture begins to boil, add in the basil leaves and chopped tomatoes. Reduce the heat and simmer for 1–2 minutes, taking care not to overcook the tomatoes.
- Season with a few drops of Knorr Vegetable Touch of Taste.
- Check the sea bass is cooked through. To do this make a small cut in the thickest part of the fish down to the backbone and look at the flesh. If it’s white and opaque, then it’s cooked through.
- Transfer the roast sea bass onto a warm serving platter and spoon the basil and tomato sauce over the fish.
- Garnish with fresh coriander sprigs and serve at once.
- Did you know that fresh herbs can be frozen? Simply give them a wash and freeze in a sealed bag or container. When you come to use them simply crumble straight into sauces, rather than as a garnish or in a salad as they tend to be damp once defrosted. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
