Line caught sea bass found at fishmonger this morning, and asked the chef how to grill the best, as it’s one of my best restaurants in Bristol, too.
- 1.2 kg Sea bass / line caught
- 3 twigs of fresh rosemary
- Olive oil
1.2kg, 4 person can be fed easily.
Olive oil, then salt, pepper and rosemary. Fresh nice smell of rosemary
Preheated oven, 220-240c, depending on the oven. 20-25 min in the very hot oven!
Eat with lemon, and pinch of seasalt
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