Spanish roast seabass

Adapted from the original recipe.

Ingredients List

  • Whole seabass (2 slices lemon per fish for the cavity)
  • Potatoes
  • Rosemary
  • Salt and pepper
  • Peri peri oil
  • Chorizo
  • Tomatoes (2 per fish, chopped)
  • Lemon

Method

  1. Roast the potatoes with rosemary, salt, pepper and peri peri oil, with the chorizo in alongside them
  2. Lay the fish on a bed of chopped tomatoes (2 per fish), rub with salt and peri peri oil, and put 2 slices of lemon in the cavity
  3. Roast, using the timings from the linked recipe

Notes & thoughts

Didn't add the white wine or the beans. Plain carrots on the side weren't needed. So much spice from the peri peri oil — OMG.