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Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa Recipe

Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa Recipe

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Rosemary and Lime Roasted Sea Bass with Mediterranean Salsa

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Ingredients:

Serving

1 cup tomato, diced and seeded
1 cup fennel, finely diced
1 red bell pepper, finely diced
1/2 cup red onion, finely diced
1/2 cup kalamata olives, sliced
1/4 cup capers, drained, rinsed and squeezed dry
1 tsp garlic, minced
1/2 lemon, pulp and rind, seeded and chopped
2 tbsp fresh parsley leaves, chopped
1/4 cup fresh basil leaves, chopped
3 tbsp red wine vinegar
1 orange , zest minced, juiced
1/4 cup plus 2 tbsp extra virgin olive oil
1/4 tsp salt
1/2 tsp freshly ground black pepper
1 whole sea bass (about 5 lb), scaled and cleaned with head and tail intact
salt and freshly ground pepper
1/2 red onion, sliced into thin rings
1 lime, cut into thin rounds
3 sprigs fresh rosemary
2 cloves garlic, thinly sliced
dried rosemary branches for roasting (optional)
2 tbsp olive oil

Directions:

Prepare the Mediterranean Salsa: Combine all of the ingredients in a large bowl and toss to mix well. Let sit at room temperature for 30 minutes to allow the flavors to blend before serving or cover and refrigerate for up to 2 days.
Preheat oven to 400 degrees F. Rinse the fish well under cold running water (to make sure the cavity is clean of any entrails) and pat it dry. With a sharp knife, make 4 deep diagonal incisions down to the bone on each side of the fish. Sprinkle the cavity with salt and pepper. Lay the onion rings, lime rounds, and rosemary sprigs in the cavity. Close the fish. Insert the garlic slivers into the incisions.
Tie the fish together in 3 or 4 places with butcher's twine to close the cavity. Place the fish on a bed of rosemary branches (or a rack) set in a large roasting pan. Rub the fish with the olive oil; sprinkle with salt and pepper. Roast the fish until completely cooked through, about 40 minutes.
Transfer the fish to a large platter and remove the twine, top with the Mediterranean Salsa. You can also serve this fish on a bed of spinach or arrugula leaves with a side of warm orzo tossed with a little chopped fresh parsley and olive oil.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	587.53 Kcal (2460 kJ)
Calories from fat	236.46 Kcal
		% Daily Value*
Total Fat	26.27g	40%
Cholesterol	156.97mg	52%
Sodium	886.06mg	37%
Potassium	1217.73mg	26%
Total Carbs	13.12g	4%
Sugars	4.83g	19%
Dietary Fiber	2.49g	10%
Protein	69.37g	139%
Vitamin C	49.4mg	82%
Vitamin A	0.5mg	16%
Iron	9mg	50%
Calcium	76.8mg	8%

Amount Per 100 g
Calories	106.75 Kcal (447 kJ)
Calories from fat	42.96 Kcal
		% Daily Value*
Total Fat	4.77g	40%
Cholesterol	28.52mg	52%
Sodium	160.99mg	37%
Potassium	221.26mg	26%
Total Carbs	2.38g	4%
Sugars	0.88g	19%
Dietary Fiber	0.45g	10%
Protein	12.6g	139%
Vitamin C	9mg	82%
Vitamin A	0.1mg	16%
Iron	1.6mg	50%
Calcium	13.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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