Baked Sea Bass
with Roasted Whole Garlic, Rosemary and Chilli
Serves 4
Ingredients
- 1 sea bass, weighing about 1.25kg, scaled and gutted
- A few sprigs of rosemary
- 1 small dried chilli
- 6 whole cloves of garlic, skin left on
- Sea salt
- 50ml olive oil
- 1/2 a wineglass of dry white wine
- 1 lemon
Method
- Put a piece of turkey-size tinfoil, about 70-80cm long, on to a work surface and cover with a layer of parchment paper. Fold over each edge so that the foil and parchment are secured together at the edges.
- Put a couple of sprigs of rosemary in the belly cavity of the fish and a couple in the centre of the parchment.
- Lay the fish on the parchment and crumble the chilli over the top.
- Lightly crush the garlic cloves by putting the flat side of a knife on top and giving it a thump with your hand, then put them on and around the fish. Sprinkle with sea salt.
- Lift up the edges of the foil to keep everything in and add the olive oil and wine. Now encase the fish in the foil – it should be in a loose bag but sealed tightly, enabling it to steam.
- Place it on a roasting tray and bake in a hot oven for 35 minutes. Remove from the oven and carefully undo the bag, folding back the sides to make the fish easy to get at.
- Squeeze a little lemon over the top and serve immediately.
Recipe courtesy of Mitch Tonks / FishWorks.
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