A reduced-salt vegetable stock cube is perfect for adding a delicate umami taste to fish.
Ingredients
Method
Crumble the Knorr Vegetable Reduced Salt Cube into a bowl and mix with 2 tsp olive oil to a paste, stir in the rosemary and thyme.
Heat 2 tbsp olive oil in a good quality roasting tray on top of the hob.
Spread two-thirds of the seasoning paste over the top of the fish and inside its cavity. Place the rosemary sprigs within its cavity.
Place sea bass seasoned side-down onto the hot roasting tray and cook for 5 minutes. Spread remaining seasoning paste over the top side of the sea bass.
Turn the sea bass over, sprinkle over the thyme sprigs and place fish in preheated oven 180°C fan, Gas Mark 6 for 12-15 minutes depending on size.
For the sauce, place coriander seeds in a small pan with 100ml olive oil and the lemon juice. Bring just to the boil, add in the basil leaves and chopped tomatoes. Reduce the heat and simmer for 1-2 minutes.
Season with a Touch of Taste.
Transfer the cooked fish onto a warm serving platter and spoon over the sauce. Garnish with fresh coriander sprigs.
Recipe courtesy of Knorr
