Ingredients

Steps

• Preheat the oven to 200°C.
• Make three diagonal slashes into both sides of the fish down to the bone.
• Insert rosemary sprigs into the slashes and the belly cavity.
• Place fish in a roasting tray and rub skin with sea salt and olive oil.
• Roast uncovered for 30 to 35 minutes until flesh is white and skin is crisp.
• Carefully remove the fish fillets using a spoon.
• Serve with fresh lemon juice and a drizzle of olive oil.