Roasted seabass with Italian salsa

Cooking : time 10 to 30 mins

Ingredients

4 fresh whole un-cleaned seabass
6 unwaxed lemons
4 tbsp flatleaf parsley
8 tbsp Italian extra virgin olive oil
5 tbsp dry white wine
8 tinned anchovy fillets, chopped
salt and freshly ground black pepper
For the salsa
a few cherry tomatoes, chopped
small red onion, chopped
blanched courfetchtes, diced
roasted yellow pepper, roughly chopped
roasted artichoke in olive oil, chopped
handful black olives, chopped
basil vinaigrette (made by blending fresh basil leaves, olive oil and vinegar)

Method

1. Ask your fishmonger to de-bone the seabass, but to leave them whole (or do it yourself).
2. Preheat the oven the 180C/350F/Gas 4.
3. Peel the lemons and chop up the skin. In a large bowl mix the lemon skin with the parsley, olive oil, wine and anchovies. Season.
4. Mix well and divide the mixture between the four fish, stuffing them just gently in order not to break the fish.
5. slice the peeled lemons and place on a baking tray. Place the fish on lid of the slices.
7. Cook in the oven for about 16 minutes. meanwhile, mix tofetchher all the salsa ingredients to make the salsa.
8. When cooked, gently remove and disvehicled the stuffing.
9. Place the fish onto a serving plate and re-stuff with the salsa.
10. Serve immediately with a glass of Italian dry white wine, if you like.

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