Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa Recipe

Name: Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup tomato, diced and seeded; 1 cup fennel, finely diced; 1 red bell pepper, finely diced; 1/2 cup red onion, finely diced; 1/2 cup kalamata olives, sliced; 1/4 cup capers, drained, rinsed and squeezed dry; 1 teaspoon garlic, minced; 1/2 lemon, pulp and rind, seeded and chopped; 2 tablespoons fresh parsley leaves, chopped; 1/4 cup fresh basil leaves, chopped; 3 tablespoons red wine vinegar; 1 orange, zest minced, juiced; 1/4 cup plus 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact; Salt and freshly ground pepper; 1/2 red onion, sliced into thin rings; 1 lime, cut into thin rounds; 3 sprigs fresh rosemary; 2 cloves garlic, thinly sliced; Dried rosemary branches for roasting (optional); 2 tablespoons olive oil

Servings: persons

1 cup tomato, diced and seeded
1 cup fennel, finely diced
1 red bell pepper, finely diced
1/2 cup red onion, finely diced
1/2 cup kalamata olives, sliced
1/4 cup capers, drained, rinsed and squeezed dry
1 teaspoon garlic, minced
1/2 lemon, pulp and rind, seeded and chopped
2 tablespoons fresh parsley leaves, chopped
1/4 cup fresh basil leaves, chopped
3 tablespoons red wine vinegar
1 orange, zest minced, juiced
1/4 cup plus 2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 whole sea bass (about 5 pounds), scaled and cleaned with head and tail intact
Salt and freshly ground pepper
1/2 red onion, sliced into thin rings
1 lime, cut into thin rounds
3 sprigs fresh rosemary
2 cloves garlic, thinly sliced
Dried rosemary branches for roasting (optional)
2 tablespoons olive oil

1
Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well.
2
Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
3
Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry.
4
With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish.
5
Sprinkle the cavity with salt and pepper.
6
Lay the onion rings, lime rounds, and rosemary sprigs in the cavity.
7
Close the fish.
8
Insert the garlic slivers into the incisions.
9
Tie the fish together in 3 or 4 places with butcher's twine to close the cavity.
10
Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan.
11
Rub the fish with the olive oil; sprinkle with salt and pepper.
12
Roast the fish until completely cooked through, about 40 minutes.
13
Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa.
14
You can also serve this fish on a bed of spinach or arrugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup tomato, diced and seeded, 1 cup fennel, finely diced, 1 red bell pepper, finely diced, 1/2 cup red onion, finely diced, and more.

Yes, Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa

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