Recipe - Herb And Walnut Dressing

1 900 g; (2lb) sea bass,
; cleaned with head
; and tail removed,
; fish buttered
4 Fresh sage leaves
4 Fresh basil leaves
1 Sprig fresh rosemary
1 Garlic clove; peeled and
crushed
3 tablespoon Vegetable oil
1 teaspoon Sea salt
One half Lemon; juice of
1 Pepper; any colour
Lemon wedges to serve

Preheat the oven to 200øC/400øF/gas mark 6

Open out the fish flat, skin side down. Place the sage, basil, coriander,
rosemary and garlic along 1 fillet. Fold the other fillet over to cover the
herbs. Using a sharp knife, make 2 diagonal slits in the skin.

Heat the oil in a large ovenproof frying pan or flameproof baking dish.
Place the fish in the pan, slits side up and cook for 23 minutes until the
underside of the fish is golden brown. Sprinkle the salt and lemon juice
over the fish and then the breadcrumbs. Cook for a further 23 minutes.

Add the whole pepper to the pan and spoon over some of the juices. Place
the pan in the oven and bake for 20 minutes until the fish is cooked
through.

Remove the pepper from the pan, peel off the skin and discard the seeds and
core. Cut the pepper flesh into thin strips and sprinkle over the fish.
Serve with the lemon wedges.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.