serves 2

  • 2 sea bass fillets
  • 1 unwaxed lemon
  • 4 large sprigs of rosemary
  • 2 cloves garlic
  • Black pepper
  • Olive oil
  • Sea salt/Himalayan sal
  1. Chop up 2 sprigs of rosemary and 1 clove of garlic and mix in with the sweet potatoes. Drizzle them with a little olive oil and use your hands to mix, so the sweet potatoes are evenly coated.
  2. Using a knife, slice the skin of the sea bass diagonally so the flesh is exposed and place into a baking dish flesh side down.
  3. Grate the lemon zest and squeeze the juice over the fish.
  4. Take the rosemary leaves off the remaining 2 sprigs and place in the cuts of the skin.
  5. Heat 1tsp coconut oil in a frying pan.
  6. Season with black pepper and sea salt then place in the frying pan skin side down. Cook until skin starts to crisper (3-4min), then flip over for 2min, or until fish is flaky.
  7. Place on a plate with rice and veg and enjoy!