Sea Bass with Rosemary & Lemon

Ingredients

For the fish:

• 1 whole large sea bass (1-1,2 Kg), gutted and scaled 
• 1 lemon, sliced 
• 2 rosemary twigs  
• 4 basil leaves 
• oregano 
• olive oil
• salt & pepper

For the dressing:

• 125 ml olive oil
• 60 ml lemon juice
• 1 pinch salt
• 1 pinch pepper

 Cooking instructions

1. Season the fish inside and out and place on a roasting tray, on parchment paper.
2. Fill the stomach cavity with the lemon slices, rosemary twigs and basil leaves.
3. Sprinkle with oregano and drizzle with some olive oil.
4. Fold the parchment paper to make a parcel and bake at 180^o C for 45 minutes.
5. Mix the dressing ingredients in a bowl and whisk, until well blended.
6. Remove the fish from the parcel and pour the dressing over the fish to serve.