2 fish fillet, skin on (sea bass; red snapper; grouper).
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves of garlic smashed and peeled
½ teaspoon of sea salt or to taste
2-3 teaspoons olive oil or to taste
Juice of ½ lemon
Always remember that fish will continue to cook on the hot surface once it’s out of the oven so if it’s a little underdone just leave it for a minute before serving. If it’s just right, serve it quickly.
You can roast a small whole fish this way instead of fillets. Get the fishmonger to scale and clean the fish. Slash each side as above and rub in the herb paste. Rub any leftovers into the body cavity along with the lemon rind once you’ve spritzed the fish with the juice. Cook for 20 minutes or until the flesh flakes behind the head. And you don’t need to preheat the baking sheet.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.