Ingredients
- 2 fillets (8 ounce) bass fish (Welsh Sea Bass fillets)
- 2 tablespoons olive oil
- 2 limes, whole (large limes)
- 2 tablespoons herbs, chopped (fresh mixed herbs such as marjoram, parsley, basil, dill & oregano plus a few whole springs for garnish)
- Sea salt & freshly ground black pepper, to taste
How to Make
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Step 1: Pat fillets dry w/paper towel. Place the fillets in a baking dish lined w/baking or parchment paper & brush lightly with 1/2 tbsp olive oil.
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Step 2: Grate the zest of 1 lime & squeeze the juice. Mix the juice w/the chopped herbs rub it over the fillets. It will look messy, but not to worry.
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Step 3: Preheat the oven to 200C. Cut the other lime in slices & nestle them beside the fillets. Season well & drizzle the remaining oil over the fillets.
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Step 4: Roast the fish (uncovered) for about 15-20 min until the flesh feels just firm when pressed. If you want to dbl-ck that it's cooked, part some of the flesh to see if it flakes.
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Step 5: Squeeze the juice from the roasted lime slices over the fish, serve w/the pan juices drizzled over & then garnish w/the sprigs of herbs.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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