Sea bass fillet with rosemary, lemon and sea salt

Ingredients

• 1 sea bass fillet
• 4 sprigs fresh rosemary
• olive oil
• sea salt
• 1 lemon, sliced

Method

1. Preheat the oven to 220C/425F/Gas 7.

2. Slash the skin side of the sea bass diagonally so that the flesh is exposed.

3. Put a generous amount of the rosemary into the pockets.

4. Rub the rest of the fish with olive oil and sprinkle with salt.

5. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.

6. Serve with a drizzle of fresh lemon and good olive oil.