- 5 tablespoons EXTRA VIRGIN OLIVE OIL
- 1 big fillet of perch
- 2 cloves of garlic
- 1 teaspoon rosemary
- Pepper, freshly ground
Wash and salt the fish. Spread out a double greaseproof paper and place the fillet in the centre. Sprinkle with garlic, rosemary and pepper. Pour olive oil over it and wrap in the greaseproof paper tightly. Roast at 200oC for 45 minutes and serve hot with its gravy.