Cooking
Whole roast fish, Tuscan oil, lemon
Roasting whole fish is forgiving. What's not forgiving is what you finish it with. Tuscan Reserve — green, peppery, a long bitter-grass finish — is built for this.
Ingredients
- 1 whole sea bass or branzino, scaled and gutted
- 1 lemon, sliced
- Thyme, rosemary
- 5 tbsp Tuscan Reserve EVOO
- Salt
Method
- 01
Heat oven to 220°C. Score the fish twice on each side.
- 02
Stuff cavity with lemon and herbs. Salt inside and out. Drizzle 2 tbsp oil.
- 03
Roast 15–18 minutes until the flesh flakes at the spine.
- 04
Lift to a plate. Pour the remaining oil over while it's still hot. It will hiss. That's right.