Easy whole sea bass recipe for entertaining or just a quick, elegant dish. Whole fish is oven baked in a roasting tin with Mediterranean flavours to create a one-sheet healthy dinner.
So simple and yet so yummy: thank you for a lovely recipe Jill - Ben
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.
For more Mediterranean-style tomato recipes,
see the guide to tomatoes.
Whole Sea Bass Recipe
To prepare the fish, wash and pat it dry.
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.
For more, see the guide to aromatic fresh herbs
and potatoes for best varieties.
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.
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.
Whole Baked Sea Bass Recipe
Equipment
- roasting tin large enough to hold the whole fish
Ingredients
- 1 whole 1.5-1.8kg (3-4lb) sea bass scaled and gutted
- 2 cloves garlic sliced
- 2 lemons unwaxed/organic, sliced with skins
- 2 sprigs fresh lemon thyme
- 2 sprigs fresh parsley stalks and leaves separated
- 350 g (12oz/small punnet) cherry tomatoes
- 4 large potatoes waxy/fondant (Charlotte, Monalisa, Orla)
- 4 tablespoon olive oil
Instructions
- Preheat the oven to 200°C/180°C fan/400°F/Gas6. Wash the fish and pat it dry with kitchen paper.
- Lay the fish on a large roasting tin on baking parchment. Rub with 2 tablespoons of the olive oil. Score the skin 3-4 times on the top of the fish and stuff each cavity with thyme, garlic and a lemon slice. Stuff the fish with 3 lemon slices, the rest of the garlic and parsley stalks (keep the leaves aside for decor, to keep their vitamins).
- Surround the fish with roughly chopped potatoes, tomatoes, rest of the thyme and season with salt and pepper. Dribble over the rest of the olive oil and bake for 20-25 minutes.
- Sprinkle over the finely chopped parsley leaves and serve.
Notes
Serving suggestions with Baked Sea Bass
With a delicate fish and Mediterranean flavours of tomato, herbs and garlic:- Vegetable sides: serve with sautéed green beans with garlic or a simple green salad.
- Wine: pairs well with a full-bodied chilled Chardonnay: Burgundy, Rhône or New World younger Chilean Chardonnays work well, as does from California and South Africa.
Ben
So simple and yet so yummy: thank you for a lovely recipe Jill
Jill Colonna
So happy to hear you like this, Ben. Thanks for telling us x