Amazingly quick, super delicious, perfect served with rice, or potatoes, or couscus
Ingredients (serves 3):
2 seabass, 400gr each
2 organic lemons, washed in warm soapy water
2 biggih sprigs of fresh rosemary
Olive oil
Fine Salt
Freshly ground black pepper
You'll also need some tin foil
Method:
Ensure the fish is cleaned and scaled
Wash it accurately, then pat dry inside and out
Line a baking tray with tinfoil, leaving enough of it hanging out so that you can fold it over later
Brush the tinfoil with aboundant olive oil
Combine the salt and pepper in a small bowl
Cut 1 lemon in thick slices, then cut in half the 2 largest slices
Cut the other lemon in thick wedges and set aside
Place the seabass on it
Sprinkle the insides with a little bit of salt and pepper
Place each sprig of rosemary inside each fish
Put 2 half slices inside each fish
Brush the top skin of the fish with aboundant olive oil
Sprinkle the top skin with a little bit of salt and pepper
Cover the fish with the tinfoil, and seal well all the edges
TIP: all the above can be done up to 4 hours in advance if you keep it back into the fridge, or 1 hour if you're leaving it outside
Preheat the oven at 200 degrees C
Put the seabass in the heated oven, then lower the temperature to 180 degrees C
Cook for 25 mins
Take out the fish, put in the serving plate and turn the oven off
Clean the fish while still in its baking tray: start from peeling off the skin
Make a light incision along the middle, reaching the bone
Using both a knife and a serving spatula, gently lift off the flesh of each fillet away from the bone underneath, working your way from the center outwards
Take the serving plate out of the oven
Use the spatula to lift the fish and put it on the serving plate
When all the top fillets have been lifted off, take the heads and slowly lift off the skeletons, set aside (they make excellent fish broth)
Get rid of the rosemary and lemon
Cut the bottom fillets down the middle, then peel off any remaining bones - seabass has only big bones, easy to get rid of
Gently peel off the fillets from the bottom skin, and using the spatula put them in your serving plate
Serve garnished with the lemon wedges
TIP: have olive oil at the table, so that there is the option to drizzle the fish with lemon and oil