Sea Bass with anchovies, garlic, sun dried tomatoes and rosemary

Total cooking time: 35 min


  • 1 sea bass fillet
  • 1 small tin of anchovies
  • 1 fat clove of garlic
  • 4 slices of sun dried tomatoes
  • 2 sprigs of rosemary
  • Olive oil
  • Ground black pepper


  1. Slash the skin side of the sea bass diagonally so that the flesh is exposed.
  2. Place the anchovies in the middle along with the garlic, tomatoes and rosemary.
  3. Pour over some olive oil over the fish and the ground pepper.
  4. Place into a hot oven for about five minutes until cooked