Slash the skin side of the sea bass diagonally so that the flesh is exposed.
Put a generous amount of the rosemary into the pockets.
Rub the rest of the fish with olive oil and sprinkle with salt.
Sear in a pan skin side down, and transfer into a hot oven for five minutes.
Serve with a drizzle of fresh lemon and good olive oil.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
1 sea bass fillet
4 sprigs fresh rosemary
olive oil
sea salt
1 lemon, sliced
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