In my search for ways to eat fish that don’t make me want to gag, I’m finding quite a few recipes that aren’t just edible but that are utterly fantastic. This is one of these recipes.
It takes about an hour to cook but only ten minutes to prepare — you just have to bung everything in a pan and then in the oven. It makes your whole house smell warm and inviting, because roasted rosemary is quite possibly one of the nicest smells you will ever encounter.
And when you actually eat it you have delicious soft fish, sweet vegetables and one very happy tummy. Yummy.
- 2 red peppers
- 2 yellow peppers
- 1 green pepper
- 2 red onions
- 1 garlic clove
- 6 sprigs of rosemary
- 2 whole sea bass with the heads and fins removed/four sea bass fillets
Pre-heat the oven to 200C and prepare your vegetables. Deseed the peppers and cut them into large chunks, before cutting the red onions into wedges
Spray a roasting tray with Fry Light, add the vegetables and the crushed garlic clove, then spray again. Add two of the sprigs of rosemary. We have a rosemary bush in our garden and one of my favourite things is to go out with scissors and cut off rosemary sprigs — it makes me feel like I’m in a book or something.
Put the roasting tray in the oven for 25 minutes.
Whilst it’s baking, prepare the fish. Rinse it, pat dry, and then make three slits in the flesh on both side. Then add a bit of rosemary to each slit.
When the vegetables are out of the oven just place the fish on top, grind over a tiny bit of black pepper, and bake for 20 minutes.
When it comes out it should look something like this…
…and it will smell utterly gorgeous.
It goes well with roast potatoes and green beans, but you could just have it on its own as well. It’s a truly lovely meal, and had it twice in the past two weeks because my parents like it so much.