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Roast Sea Bass with Garlic and Rosemary Ingredients (serves 2) 2 small sea bass weighing around 375-425g Small bunch of rosemary, picked into sprigs 2 cloves of garlic, thinly sliced 450g potatoes, boiled for five minutes, sliced and dried 50g butter 2tbsp olive oil 225g thin asparagus stalks Sea salt and freshly milled pepper Method With the tip of a sharp knife make small incisions on both sides of the fish, and push in the sprigs of rosemary and slices of garlic. Season with salt and pepper inside and out. Preheat the oven to 220C/450F/gas mark 8. Oil a large piece of tin foil, put the fish in the middle and scrunch the foil around the edge to retain all the juices. Dot a little butter over the skin, then roast for about 15 minutes until just cooked. Meanwhile, heat the olive oil with the rest of the butter and sauté the potatoes until golden brown and crisp. Steam or poach the asparagus for 4-5 minutes until almost tender and drain. Serve the fish with the vegetables and the juices poured over. Recommended wine: A chilled Loire Sauvignon or a Pinot Grigio. print