Whole Roasted Sea Bass with Olive Oil & Herbs

A Mediterranean centrepiece — whole sea bass anointed with our fruity olive oil and roasted until the skin crackles.

Ingredients

• 1 whole sea bass (approx. 600g), scaled and gutted
• 4 tbsp Nikkitas Extra Virgin Olive Oil, plus extra to serve
• 1 lemon, half sliced, half for squeezing
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 3 garlic cloves, lightly crushed
• Sea salt flakes and freshly ground black pepper
• Small handful of fresh flat-leaf parsley, to finish

Method

1. Preheat the oven to 220°C (fan 200°C). Line a roasting tray with baking parchment.
2. Pat the fish dry with kitchen paper. Score the skin 3–4 times on each side with a sharp knife. Season inside and out with salt and pepper.
3. Stuff the cavity with the lemon slices, thyme, rosemary and garlic. Lay the fish in the prepared tray and drizzle generously with the olive oil, turning to coat both sides.
4. Roast for 20–25 minutes until the skin is golden and the flesh flakes easily from the bone when tested with a fork at the thickest point.
5. Rest for 3 minutes. Transfer to a warm serving platter, squeeze over lemon juice, scatter with parsley, and finish with a final pour of your finest olive oil.