Roasted Sea Bass with Tomato Salad Recipe

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serves: 2
Prep: 15 min
Cooking: 20 min

Nutrition per portion

Calories 728 kCal 36%
Fat 37g 53%
  -  Saturates 9g 45%


  • 2 small whole bass or sea bream, scaled and gutted
  • 1 lemon, sliced
  • handful fresh herbs, such as parsley, thyme, basil or oregano
  • little olive oil
  • For the croutons
  • ½ ciabatta, cut into very thin slices
  • 50g (2oz) fresh Parmesan, grated
  • 3tbsp olive oil
  • For the salad
  • 16 vine tomatoes, quartered
  • 2 red peppers, roasted, skinned and cut into strips
  • handful fresh basil leaves
  • ½ red onion, thinly sliced
  • handful black olives


  • Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Make the croutons. Mix together the ciabatta slices with the Parmesan and olive oil. Place on a baking sheet and bake for 3 to 4 minutes until browned. Set aside.

  • Wash out the cavity of the fish and pat it dry with kitchen paper. Fill with the sliced lemon and herbs. Rub over some olive oil and seasoning. With a sharp knife, make slashes in the flesh. When you are ready, either barbecue the fish for 3 to 5

  • Mix together all the salad ingredients, serve the croutons on the side with the fish.

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(29 ratings)
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