Calories
180 cals
Fat
7 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
5 g
Carbohydrates
3 g
Sugar
1 g
Fiber
1 g
Protein
26 g
Sodium
360 mg
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.
For step 3, you can also use a spice grinder to blend the rosemary and salt together. Once blended, transfer the rosemary salt to a small bowl, then mix with minced garlic and olive oil to finish making the paste.
You can roast a small whole fish this way instead of fillets. Get the fishmonger to scale and clean the fish. Skip preheating the baking sheet. 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.