Roasted sea bass with bacon and tomatoes Recipe

Ingredients

• For the bacon and tomatoes:
• 1 tbs olive oil
• 150 g onions, roughly chopped
• 2 cloves garlic, coarsely chopped
• 125 g meaty bacon, diced
• 500 g tomatoes (4 tomatoes), cut into quarters
• 120g green bell pepper, cut into strips
• ½ tsp coarse sea salt
• For the sea bass:
• 2 sea bass (total 1400 g), gutted
• 1 tsp sea salt
• 1 tsp black pepper
• 3-4 sprigs fresh rosemary
• Fresh basil
• ½ lemon, cut into thin slices
• 1 tbs olive oil

Directions

1.

Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.

2.

Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.

3.

With a sharp knife, slash skin of the sea bass diagonally along each side. Season the sea bass, outside and inside, with salt and ground black pepper.

4.

Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.

5.

Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.