Raymondo
Regular
Joined: Dec 01, 2004
Posts: 252
Location: Woking, Surrey
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 Posted:
Thu Dec 23, 2004 5:12 pm |
 
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Hi all.
I like to de-scale my bass, leave the head and tail on and heat the oven up to 190c. Cut 3 slices from top (dorsal fin) to bottom (pectoral fin) and put in a couple of slices of lemon and lime in the slits i made also a little bit of thyme.
Then put a little oil in the bottom of a porceline roasting dish place the fish in and surround with a few vegetables, i.e shalottes, sliced carrot, parsnips, and a few cloves of garlic.
Cover the dish with foil and then put it in the oven for around 20 minutes, take it out, take off the foil and roast for a further 10 minutes.
When cooked place the bass on a plate and surround with the vegetables you cooked it with. Serve immediately.
:wink: |
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