Zesty Lemon-Herb Whole Roasted Sea Bass

Ingredients

• 1.75 lbs sea bass
• 2 lbs yukon gold potato
• 0.25 cup extra virgin olive oil
• 1 lemon
• 3 sprigs fresh rosemary
• 4 cloves garlic
• 1 red onion
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp red wine vinegar
• 1 cup italian plum tomato
• 1 tsp oregano
• 0.25 cup parsley
• 0.25 cup feta cheese
• 0.5 green bell pepper

Instructions

1. 1Preheat oven to 400°F (200°C). Toss potato wedges, red onion, green bell pepper, and Italian plum tomatoes with 2 tbsp extra virgin olive oil, red wine vinegar, 1/2 tbsp kosher salt, 1/2 tsp black pepper, and oregano on a large baking sheet.
2. 2Pat the whole sea bass dry. Score the skin 2-3 times on each side. Rub the fish inside and out with the remaining 2 tbsp extra virgin olive oil, 1/2 tbsp kosher salt, 1/2 tsp black pepper, and minced garlic. Insert rosemary sprigs and lemon slices into the cavity.
3. 3Arrange the seasoned fish on the baking sheet alongside the vegetables. Roast for 25-35 minutes, or until the fish is cooked through (flesh is opaque and flakes easily) and potatoes are tender and golden.
4. 4Garnish with fresh chopped parsley and crumbled feta cheese before serving.