Marco Pierre White's whole sea bass with rosemary and thyme recipe
Caramelise the sea bass on a pre-heated roasting tin on top of the stove, then finish it off in the oven.
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Ingredients
- 1 stock cube
- 150 ml 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 1/2 kg sea bass
- 2 tsp coriander seeds, dry-fried and cracked
- 2 lemons, juice only
- 1 handful fresh basil leaves
- 6 tomatoes, scalded, skinned, de-seeded and chopped into small cubes
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