Whole Sea Bass with Rosemary and Thyme

A reduced-salt vegetable stock cube is perfect for adding a delicate umami taste to fish.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium
1 Knorr Vegetable Reduced Salt Stock Cube
150ml olive oil
2 tsp very finely chopped fresh rosemary, plus handful of sprigs for cavity
1 tsp finely chopped fresh thyme, plus handful of sprigs
1.5kg (3lb) sea bass
1-2 tsp coriander seeds, dry-fried and cracked
Juice of 2 lemons
Handful of fresh basil leaves
4-6 tomatoes, scalded, skinned, de-seeded and chopped into small cubes
Few drops of Knorr Vegetable Touch of Taste
Fresh coriander sprigs

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

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