Prep 15 mins
Cook 30 mins
The roasted lime gives this dish that extra 'oomph'. Serve the fish with grilled or steamed vegies and potatoes. Please note, herbs I have used in this recipe is what's available locally.. You may want to try with fresh oregano or marjoram even..
- 1 whole sea bass, scaled and gutted
- 6 -7 tablespoons olive oil
- 3 limes
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 garlic clove, grated
- 1 small red onion, finely sliced
- salt & freshly ground black pepper
- Pre-heat the oven to gas mark 6/400F/200°C
- Scale the fish well (ask your fishmonger to do it for you) and cut off the fins.
- Wash the fish thoroughly under cold running water and pat dry with kitchen paper.
- Make slashes diagonally across the fish, about 4 cuts on each side.
- Place the fish in an oiled roasting tray and brush lightly with some of the oil.
- Grate the zest of 1 lime and squeeze the juice.
- In a bowl, mix the juice and zest with the chopped herbs, grated garlic and finely sliced red onion and stuff the mixture into the slashes.
- Cut the remaining 2 limes in 4s and place alongside the fish.
- Season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil.
- Place the tray on the middle shelf of the oven for about 25-30 minutes (depends on the size of the fish) until the flesh feels just firm when pressed.
- If you want to double-check that the fish is cooked, part some of the flesh down to the bone and see if it flakes.
- Place the fish on a serving plate and pour the remaining juices from the tray onto the fish.
- To serve, place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish!
This is a great meal and one that DH and I enjoyed very much. We loved the flavors of the herbs together!
We really enjoyed this. I had 2 large sea bass steaks about a 1lb each, which I put in a foil pouch. I seasoned as directed and sprinkled with Caribbean fish seasoning as well as the pepper. This was served with a Caesar salad just loved it Thank you
We liked this... the smell in the house was wonderful, so much so that my neighbour happened by while I was taking the photo, declared that something smelled wonderful and oogled the dish even though she admitted that she normally hates fish LOL. The herbs, garlic and lime were intense while I mixed them together, but something seemed to get a little bit lost in the cooking becuase the taste in the actual fish was rather too feint for our palettes. If I made this again I would add a heap more garlic and more onion (even though I used quite a bit more already)and maybe I'd make an oil based marinade for it all beforehand, and to cook it in, with the garlic etc so that the fish got more strongly infused with flavour. Please see my Rating System: a lovely 3 stars for a great basis recipe that I would love to add more umph to next time. Thanks!