BAKED SEA BASS WITH ROASTED WHOLEGARLIC, ROSEMARY & CHILLI

Any fish thatÆs bakedin a bag will give you great results.áEverything is kicking off: you bake, steam andpoach all at the same time and the juices are amazing.á Add whatever flavours you like û it is areally flexible way of cooking and you can serve it straight from the bag.

-         2 x WholeSea Bass

-         FreshRosemary (Thyme is good too)

-         1 smalldried chilli

-         6 wholecloves of garlic, skin left on

-         Sea salt

-         50ml oliveoil

-         +wineglass of dry white wine

-         1 lemon

+                    Preheatthe oven to 200¦C/400¦F/Gas Mark 6.

+                    Put apiece of turkey sized tin foil (about 70-80cm long onto a work surface andcover with a layer of parchment or greaseproof paper.á Fold over each edge about 2.5cm so that thefoil and the paper are secured together at the edges.

+                    Put acouple of sprigs of rosemary in the belly cavities of the fish and a couple inthe centre of the parchment.

+                    Lay thefish onto the paper and crumble the chilli over the top.

+                    Lightlycrush the garlic cloves by putting the flat side of a knife on top and givingit a thump with your hand, then put them on and around the fish.á Sprinkle with sea salt.

+                    Lift upthe edges of the foil to keep everything in and add the olive oil and wine.

+                    Now encasethe fish in the foil û it should be a loose bag, but sealed tightly enabling itto steam.á

+                    Place on aroasting tray and bake in the pre-heated oven for 35minutes.

To Serve:

Carefully undo thebag, folding back the sides to make the fish easy to get at.á Squeeze a little lemon over the top and giveeveryone a plate so they can help themselves.áA green salad and a bowl of spuds is the only accompaniment youÆll need.

¬ Nick Nairn