Ingredients 1 Whole Sea Bass, descaled and with the insides removed.
1 Red Pepper, cut into large pieces
1 Yellow Pepper, cut into large pieces
1 Onion, cut into large pieces
2 Large tomatoes cut in half
4 Garlic Cloves
Large handful of rosemary
Large handful of parsley
Half a lemon, thinly sliced
25g Hazlenuts, ground
Pre-heat the oven to 220c
Place the vegetables, garlic and tomatoes in a baking tray
Drizzle the vegetables with olive oil and season.
Place in the oven and allow to roast for around 20 minutes
Take the fish and make incisions on each side of the skin.
Season into the slits and slide the lemon slices and some of the herbs into the fish
Place the fish on top of the roasted vegetables and drizzle a little more oil on top.
Place the remaining herbs on top of the fish and vegetables
Return the roasting tray to the oven and cook for another 20-25 minutes, until the fish flesh is nice and flaky
Take the ground hazelnuts (you can do this yourself in a pestle and mortar) and use to scatter over the vegetables and fish when serving.
You can also make a sauce with the balsamic vinegar and the juice from the roasting tray which is delicious.
I also roasted a second fish, a Red Grouper which took less time to cook and you can experiment with different varieties as well