Easy Lemon & Rosemary Seabass


Fresh fish brought straight from the fishermen is a real treat. This is exactly what we bought during our visit to Normandy last summer. The Thursday market at Alençon is a wonderful venue for fresh fish, vegetables and dairy products from the region.   

This recipe aims to bring out the fantastic flavour of the Seabass we bought at the market – simple, quick, extremely healthy and wonderfully delicious! Thank you to the fishmonger for kindly gutting our Seabass (very grateful)!

  • 4 Whole Seabass
  • 7 sprigs of rosemary
  • 2 lemons
  • drizzle of olive oil
  • freshly ground black pepper
  • 1 baking tray
  • one sheet of aluminium foil or a reusable baking sheet
  1. Preheat your oven to 200 degrees Celsius (Gas mark 4 or 356 degrees Fahrenheit)
  2. Line your baking tray with the aluminium foil /reusable baking sheet and drizzle with olive oil.
  3. Stuff the cavity of each gutted fish with a sprig of rosemary and three slices of lemon, then place them onto the tray
  4. Place a couple more sprigs of rosemary between the fish and drizzle all over with olive oil.  Squeeze some lemon juice over the top and season well.
  5. Place in the preheated oven for about 20 minutes – the fish flesh should turn white.  Be careful not to over cook as the fish will become dry.
  6. We love this dish with steamed new potatoes mixed with garlic and mint and a fresh green salad.  However, its just wonderful with a selection of local vegetables of your choice.

Ta-dah !! one easy quick lemon and rosemary Seabass recipe for lunch or dinner.

If you try this you’ll see how easy it is. It’s great if you have people over too now lockdown is lifting.

Please do let me know if you try this recipe and what you thought (I’d love to see pictures, tag us on Instagram @shopnearhome)

The Cook