Roast sea bass with salsa verde recipe

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  • Serves 6
  • 15 mins to prepare and 15 mins to cook
  • 470 calories / serving
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Roast sea bass with salsa verde HERO ec220bcc e485 4364 9a76 5af9a98aa471 0 472x310

Heat the oven to gas 5, 190°C, 375°F.

Lightly oil two baking trays. Using a sharp knife, make three slashes on one side of each fish. Place the sea bass on the baking trays.

For the salsa verde, mix together the finely chopped parsley, basil, anchovies, capers, green chilli, garlic, lemon juice, olive oil and seasoning, mix well. Spoon a teaspoon of the salsa verde into each of the slashes. Place the fish in the oven and roast for 10 minutes. Rotate the trays to ensure even cooking of the fish and roast for a further 5 minutes.

Serve the remaining salsa in small individual bowls alongside the roasted fish.

  • Ingredients

  • drizzle olive oil
  • 6 sea bass
  • bunch parsley, finely chopped
  • bunch basil, finely chopped
  • 5 anchovy fillets, roughly chopped
  • 2tbsp capers, chopped
  • 1 green chilli, chopped, (optional)
  • 2 cloves garlic, crushed and finely chopped
  • juice of 1 lemon
  • 150ml olive oil
  • sea salt
  • freshly ground black pepper
  • Energy 1960kj 470kcal 24%
  • Fat 30g 43%
  • Saturates 4g 20%
  • Sugars 1g 1%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 0.4g Protein 49.1g Fibre 0.1g


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