Whole Baked Sea Bass Recipe
Sea Bass fish is oven baked whole in a roasting tin with Mediterranean flavours to create a quick, one-sheet healthy yet elegant dinner.
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.