Black Olive Sea Bass on a bed of Rosemary

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Simple, quick, Mediterranean meal (in all senses – we ate at 11pm!)

Sliced the potatoes and laid them in an oven dish then covered them in a few pinches of rock salt, a clove of minced garlic, olive oil and a whole squeezed lemon. I then laid rosemary on top of the potatoes:

photo I put the potatoes in the oven for around 30 – 40 minutes to really soften them out. The rosemary won’t burn quickly, so don’t panic about that! An added bonus is that when you open the oven, a very strong, delicious scent of rosemary fans out into the room!

After 30-14 minutes, take the potatoes out and lay the two sea bass on top. I stuffed mine with slices of lemon, rubbed minced garlic and more rock salt into the skin then covered my fish with some chopped black olives. I had originaly planned to make a black olive tapenade (blended olives, garlic, sugar and capers) however i’ve lost the photo2blades for my blender while I was moving home and my new flatmates didnt have a pestle and mortar! So I had struggle to mash to olives with a fork – it’s honestly not as easy as it sounds. I ended up giving up half way and throwing the olives in whole 🙂

After I smeared the black olive paste over the fish,  I put it back in the oven for another 20 minutes (at 220 centigrade). You can leave it in for longer if you want the skin to crisp up, however I was in the mood for a slightly juicier fish.


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