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Herb Baked Sea Bass With Roasted Peppers

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Aldo & frie, New 4 Servings

INGREDIENTS

1 900 g, 2lb sea bass
cleaned with head
and tail removed
fish buttered
4 Fresh sage leaves
4 Fresh basil leaves
1 Sprig fresh rosemary
1 Garlic clove, peeled and
crushed
3 T Vegetable oil
1 t Sea salt
1/2 Lemon, juice of
1 Pepper, any colour
Lemon wedges to serve

INSTRUCTIONS

Pre-heat the oven to 200øC/400øF/gas mark 6  Open out the fish flat,
skin side down. Place the sage, basil,  coriander, rosemary and garlic
along 1 fillet. Fold the other fillet  over to cover the herbs. Using a
sharp knife, make 2 diagonal slits  in the skin.  Heat the oil in a
large ovenproof frying pan or flameproof baking  dish. Place the fish
in the pan, slits side up and cook for 2-3  minutes until the underside
of the fish is golden brown. Sprinkle the  salt and lemon juice over
the fish and then the breadcrumbs. Cook for  a further 2-3 minutes.
Add the whole pepper to the pan and spoon over some of the juices.
Place the pan in the oven and bake for 20 minutes until the fish is
cooked through.  Remove the pepper from the pan, peel off the skin and
discard the  seeds and core. Cut the pepper flesh into thin strips and
sprinkle  over the fish. Serve with the lemon wedges.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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