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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 420 kcal
Course: Dinner
Cuisine: French

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

    Cup of Yum
  1. Preheat the oven to 200°C/180°C fan/400°F/Gas6. Wash the fish and pat it dry with kitchen paper.
  2. 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).
  3. 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.
  4. Sprinkle over the finely chopped parsley leaves and serve.

Notes

  • With a delicate fish and Mediterranean flavours of tomato, herbs and garlic:
  • Nutrition % daily value per serving: Total fat 35%; carbohydrate 13%; fibre 38%; 16g protein.
  • 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.