How to Make Perfect Roasted rosemary sea bass

Without fail cooking ultimate Roasted rosemary sea bass easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Roasted rosemary sea bass with 10 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 10 ingredients and 6 stages of easy cooking Roasted rosemary sea bass.

Ingredients all Roasted rosemary sea bass

1. Needed 6 : medium potatoes, peeled.

2. Needed 1 cup : Extra Virgin Olive Oil from Spain.

3. Prepare 1 bunch : fresh rosemary, stems removed.

4. Needed 1 cup : pitted black olives.

5. Prepare : salt and freshly ground pepper.

6. Needed 4 : boneless, skinless sea bass filets.

7. Needed 1 tablespoon : extra virgin olive oil from Spain.

8. Needed : cherry tomatoes.

9. Prepare : juice of 1 lemon.

10. Prepare 1 bunch : arugula.

If all ingredients Roasted rosemary sea bass it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Roasted rosemary sea bass

1. Preheat the oven to 390º F, cut the potatoes in slices and place them at the bottom of the tray. Add the rosemary, olives, salt and pepper. Drizzle some Extra Virgin Olive Oil from Spain over them.You can use parchment paper or aluminium foil brushed with olive oil to prevent them from sticking to the tray..

2. Cover the tray with two sheets of aluminum and bake the potatoes until they get soft (about 20 minutes)..

3. Take off the aluminium foil and put the tray in the oven again for 10 minutes, until the potatoes turn slightly golden..

4. Baste the sea bass with Extra Virgin Olive Oil from Spain. Take the tray out of the oven and lay the fish over the potatoes next to each other..

5. Toss the cherry tomatoes on top of the fish, season lightly with salt and pepper, drizzle with some more Extra Virgin Olive Oil from Spain and put the tray back in the oven and cook for 15 or 20 minutes more, until the fish is cooked and slightly golden..

6. Dress the arugula with the juice and salt, mix well to coat the greens with all the flavors. Add the Extra Virgin Olive Oil from Spain and mix again. Put the arugula salad on top of the fish and serve..

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