Whole Baked Sea Bass Recipe - Dinner on a Tray

Baked Sea Bass - the 'Bar' is High!

What we love about this recipe is its simplicity. In my humble opinion, baking the fish whole is the best way to cook sea bass, since it preserves its delicate flavours and keeps it tender. Don't forget the lemons, as they concentrate in flavour and become crispy.

Known as 'Bar' in French, Alexandre Dumas had something to say about this fish in his famous Dictionnaire de Cuisine.

Any sea bass over 2-3 kilos is no longer delicate in flavour. I caught one in Trouville weighing 23 kilos; it had lost all of its flavour.

Alexandre Dumas, Dictionnaire de Cuisine (under 'Bar')

Sea Bream vs Sea Bass

Sea bream and sea bass fish are similar, but their appearances differ. Sea bass is longer and thicker, while sea bream is slimmer.

I score the skin and stuff baked sea bass before roasting to add extra flavour. On the other fin, Sea bream's skin is better suited for a different preparation, like Bream baked Provençal style in tomato sauce.

Mediterranean Fish Recipes

Both sea bass and sea bream pair well with flavours of garlic, tomato and herbs.

If you love Mediterranean food, try these roasted fresh sardines, stuffed with lemon and breadcrumbs. They're absolutely delicious served with a Provençal rosé from Bandol (post coming!) Likewise, in a one-pot dish, try this monkfish stew, known as lotte à l'américaine.

Whole Sea Bass Recipe

To prepare the whole fish, wash and pat it dry. It goes without saying, ensure the fish is as fresh as can be. Eyes should be clear and shiny (if they're dull, avoid it, as it probably doesn't smell fresh, either.)

Lay it on a large roasting tin on baking parchment.
Rub the sea bass with 2 tablespoons of the olive oil.

Avoid using aluminium foil for baking, as it can contaminate food when combined with lemon (see the National Library of Medicine).

Score the skin 3-4 times on top of the fish and stuff each cavity with thyme, garlic and a lemon slice.
Stuff the fish with 3 lemon slices, the remaining garlic, and parsley stalks.
Reserve the parsley leaves for decoration, to preserve their vitamin C content.

Surround the fish with roughly chopped potatoes, cherry tomatoes, the rest of the thyme and season with salt and pepper.
Dribble over the remaining olive oil and bake for 20-25 minutes.

When serving from the oven, use a sharp pie slice and knife to gently cut through to the bone and lift the fish off for each person.

Another Delicious Way to Cook Sea Bass

If you prefer without the bones, head and tail (like my daughter!), then get your fishmonger to prepare the sea bass as 2 large fillets. It's another delicious way to cook it - no bones about it, and even easier!

Simply follow the recipe and place the stuffing in the middle. in the winter, without the tomatoes, I often place a few spinach leaves with the lemon and cook in the same way, surrounded with chopped potato. The result is extra crispy potatoes and still with the fish skin.

How to Serve

This delicate sea bass recipe can be served as is with its Mediterranean flavours. Alternatively, it pairs well with sautéed green beans with garlic or a simple green salad.

Wine Pairing: it pairs well with a full-bodied chilled French white Burgundy Chardonnay, such as Chablis or Mersault. From the Rhône, Crozes-Hermitage or Saint-Joseph also pair with the delicate fish. New World younger Chilean Chardonnays, as well as those from California and South Africa, are good options.