ROSEMARY AND LIME ROASTED SEA BASS WITH MEDITERRANEAN SALSA
Steps:
- Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
- Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
- Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
- Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.
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Giri P
[email protected]This recipe is a great way to impress your guests. The fish is elegant and the salsa is flavorful.
Yusuf Shaibu
[email protected]The salsa was a bit too chunky for my taste. I prefer a smoother salsa.
Michael Defnet
[email protected]This recipe is a great way to use up leftover fish. I had some salmon fillets that I cooked up and used in the salsa. It was delicious!
Mothandazo Sgegede M Mthandazo Sgegede M
[email protected]I accidentally used too much salt, but the fish was still edible. The salsa was also very good.
Zubair Ibrahim
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish was amazing!
Irikpo Thankgod
[email protected]I'm not a fan of rosemary, so I substituted thyme. The fish was still very good.
Susmita Basnet
[email protected]This recipe is a great way to cook sea bass. The fish was moist and flavorful, and the salsa was delicious.
Rishi Jutt
[email protected]I made this recipe for a dinner party and everyone loved it. The fish was cooked to perfection and the salsa was a perfect complement.
Tariq Zada
[email protected]The fish was a little overcooked, but the salsa was delicious.
Leonor Soares
[email protected]This dish was easy to make and very flavorful. I'll definitely be making it again.
Gan Tian Loo
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The rosemary and lime flavors were incredible.
Joshua Jonea
[email protected]The salsa was too spicy for my taste, but the fish was cooked perfectly.
Bishal Ranamgr
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Melvin Westmoreland
[email protected]I substituted tilapia for the sea bass and it was still very good.
Kalid Hussen
[email protected]I followed the recipe exactly and the fish turned out great. The salsa was also very good.
Nokuthula Magubane
[email protected]The fish was a little dry, but the salsa was amazing.
Susan Herrera
[email protected]This recipe was a hit! The fish was perfectly cooked and the salsa was delicious. I will definitely be making this again.