[Ingredients]
1 Cleaned Fresh Seabass
2-3 Peeled and Quartered USA Potato
8-10 Cherry Tomatoes
4 Sprigs Roughly Chopped Rosemary
8 Cloves Smashed Garlic
1 Lemon - slice 1/2 into slices, reserved the other 1/2
2 Stalks Thinly Sliced Celery
Sea Salt
Ground Black Pepper
Olive Oil
[Steps]
Preheat oven 220degC.
Place potatoes in a pot of water with a pinch of salt. Bring to boil and cont cooking for 10mins. Drain and set aside.
Make a few diagonal cuts on the fish. Rub fish with some salt, pepper and olive oil. Place 1/4 of the rosemary, 1/4 of the garlic cloves and 1-2 lemon slices inside the fish cavity.
Lightly grease a baking dish with olive oil. Place some celery, rosemary and garlic onto the dish.
Lay the fish on top. Place potatoes, tomatoes, remaining garlic, celery, rosemary and lemon slices around the fish. Sprinkle salt and pepper over, drizzle with olive oil.
Roast for 25-30mins until the fish flakes easily with a fork.
Serve with a squeeze of the remaining halved lemon along with the roasted vegetables.
Adapted from Happy Home Baking