Whole roast sea bass with lemon thyme, tomato and chilli toasts

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the whole roast sea bass

  • 500g/1lb 2oz potatoes, peeled
  • 6 garlic cloves, peeled
  • 1 whole sea bass (at least 1kg/2lb 4oz), patted dry and scored on both sides
  • 1 bunch lemon thyme, ½ picked and roughly chopped
  • 1 lemon, ½ thickly sliced, ½ reserved for juice
  • 200ml/7fl oz olive oil
  • 150ml/5½oz dry white wine
  • salt and freshly ground black pepper

For the chilli toasts

  • ½ baguette (preferably a day old), thickly sliced
  • 280g/10oz jar sun-dried tomatoes in oil, drained and roughly chopped
  • 2 red finger chillies, roughly chopped

To serve

  • 1 Baby Gem lettuce, leaves separated
  • 1 small bunch rocket leaves
  • 2 tbsp olive oil
  • 1 tsp white wine vinegar