Serves 4

Ingredients

1 large sea bass (approximate weight 1.4 kg), preferably wild
3 large firm tomatoes
4 Shallots
3 Garlic cloves
2 Lemons
Basil, on the branch washed and dried
Mint, on the branch, washed and dried
Rosemary, on the branch, washed and dried
Marjoram, on the branch, washed and dried
Olive oil
Rock salt
Fresh milled black pepper

Method

Ask your fish monger to fillet the fish. (keep the head and bones, freeze and make into an ‘aljotta’ or bouillabaisse style broth.) Rinse under cold running water to remove any blood traces and loose scales, place between absorbent paper to remove any excess moisture.

Slice the lemons, tomatoes, shallots and garlic, place one fillet on a board and liberally season with salt and pepper, start with a layer of lemon slices, then top with the tomatoes, shallots and garlic, cover with the herbs. Drizzle with some olive oil, season and top with the second fillet. Using butchers string tie at intervals to secure the two fillets together.

Line an oven proof dish with grease proof paper and brush the paper liberally with oil, place the fish in the dish and drizzle with more olive oil, cover with more grease proof paper.
Bake in the oven at 180 C degrees for the first 25 minutes, remove the top grease proof paper, baste with any juices and oil in pan and return to the oven for a further 10-15 minutes until the fish is cooked through and the skin has taken on a golden hue. Allow to rest for five minutes before removing the string and serve immediately with a good fresh olive oil and plenty of lemon wedges and warm crusty Maltese bread.

Recommended sides

Fennel and Orange Salad

Full recipe here

Stefan Hogan

Stefan Hogan

-Executive Chef, Corinthia Palace - His desire is to deliver food which helps create memorable experiences and bring people together around a table.

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