Roasted rosemary sea bass

  • Pescados
  • 30m.
  • Medium

Ingredients (4 pax )

  • 6 medium potatoes, peeled
  • 1 cup Extra Virgin Olive Oil from Spain
  • 1 bunch fresh rosemary, stems removed
  • 1 cup pitted black olives
  • salt and freshly ground pepper
  • 4 boneless, skinless sea bass filets
  • 1 tablespoon extra virgin olive oil from Spain
  • cherry tomatoes
  • juice of 1 lemon
  • one bunch arugula

Roasted rosemary sea bass recipe

We are used to making bigger meals and more elaborate recipes when we have guests over, but when we make something for ourselves, we usually opt for something quicker. But cooking for one doesn't mean the meal has to be sad. As long as you have a bottle of Extra Virgin Olive Oil from Spain in your kitchen, you have a vast array of healthy and delicious recipes to choose from!

You deserve a great meal, and not only great, but healthy, too! Try this roasted sea bass, we're sure you'll love it. It's one of those dishes that, when you set it down on the table, you can't help but exclaiming, "Look at that!” Don't be lazy, treat yourself to something special!

Preparation:

  1. Preheat the oven to 390º F, cut the potatoes in slices and place them at the bottom of the tray. Add the rosemary, olives, salt and pepper. Drizzle some Extra Virgin Olive Oil from Spain over them.

    You can use parchment paper or aluminum foil brushed with olive oil to prevent them from sticking to the tray.

  2. Cover the tray with two sheets of aluminum and bake the potatoes until they get soft (about 20 minutes).
  3. Take off the aluminum foil and put the tray in the oven again for 10 minutes, until the potatoes turn slightly golden.
  4. Baste the sea bass with Extra Virgin Olive Oil from Spain. Take the tray out of the oven and lay the fish over the potatoes next to each other.
  5. Toss the cherry tomatoes on top of the fish, season lightly with salt and pepper, drizzle with some more Extra Virgin Olive Oil from Spain and put the tray back in the oven and cook for 15 or 20 minutes more, until the fish is cooked and slightly golden.
  6. Dress the arugula with the juice and salt, mix well to coat the greens with all the flavors. Add the Extra Virgin Olive Oil from Spain and mix again. Put the arugula salad on top of the fish and serve.

Baking tray on wooden table with sea bass with rosemary, black olives and cherry tomatoes on potato base

What do you feel like?