This Whole Baked Sea Bass Recipe brings the best of the Mediterranean to your table with minimal effort and maximum flavour. Tender sea bass is oven-roasted with vibrant herbs and zesty lemon.
A rustic yet elegant dish that transforms a simple dinner into a special occasion. Perfect for weeknights or impressing guests, this wholesome recipe balances taste and nutrition beautifully.
What You’ll Need for Whole Baked Sea Bass
- Whole sea bass (1.5–1.8kg) – the star of the dish, juicy and flaky when roasted whole.
- Garlic cloves – infuses the fish and potatoes with deep, aromatic flavour.
- Lemons (unwaxed/organic) – slices add fresh zest and keep the fish moist.
- Fresh lemon thyme – brings a subtle citrus-herb fragrance to every bite.
- Fresh parsley (stalks and leaves) – stalks for stuffing, leaves for a fresh garnish.
- Cherry tomatoes – burst with sweetness, creating a juicy pan sauce.
- Waxy potatoes – roast alongside the fish, soaking up all the delicious juices.
- Olive oil – ties everything together with its rich, silky touch.
How to Make Whole Baked Sea Bass
Preheat the oven until piping hot to ensure the fish roasts beautifully. Clean the sea bass thoroughly and pat dry for a crisp skin.
Rub the fish with olive oil, then score the skin gently to let the flavours seep in. Fill each cavity with sliced garlic, lemon, and thyme for a fragrant core. Stuff the belly with more lemon slices, garlic, and parsley stalks.
Surround the fish with potatoes and cherry tomatoes for a one-sheet meal. Drizzle olive oil over everything and season well. Roast until the fish is tender and flaky, the vegetables are golden, and the kitchen smells divine. Finish with freshly chopped parsley for a burst of colour and brightness.
Tips to Nail Your Whole Baked Sea Bass
Use the freshest sea bass you can find—ask your fishmonger to scale and gut it for you to save time. Don’t skip scoring the skin; it helps the herbs and citrus infuse the flesh. Opt for unwaxed lemons to avoid bitterness from pesticides on the skin.
For a burst of extra flavour, try slipping thin fennel slices or a splash of white wine into the roasting tin. If you like a hint of spice, add a pinch of chili flakes over the vegetables before roasting.
Storing and Reheating Whole Baked Sea Bass
Leftover baked sea bass keeps beautifully for up to two days when stored in an airtight container in the fridge. To reheat, gently warm it in a low oven to prevent drying out, or flake the cold fish into salads for a refreshing next-day meal. The potatoes and tomatoes reheat well alongside, absorbing the savoury juices for even more flavour.
Sea Bass Recipe
Ingredients
- 2 sprigs fresh lemon thyme
- 2 sprigs fresh parsley leaves and stalks separated
- 4 large waxy potatoes Charlotte, Monalisa, or Orla
- 1 whole sea bass 1.5–1.8kg / 3–4lb, scaled and gutted
- 2 unwaxed/organic lemons sliced with skins
- 2 cloves garlic thinly sliced
- 350 g 12oz cherry tomatoes
- 4 tablespoons olive oil
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Rinse the sea bass thoroughly, then pat dry using kitchen paper. Arrange the fish on a parchment-lined large roasting tin and coat it with 2 tablespoons of olive oil. Make 3–4 slits on the upper side of the fish and insert slices of garlic, thyme sprigs, and lemon slices into each incision. Stuff the cavity with three lemon slices, the remaining garlic, and the parsley stalks, reserving the leaves for garnish. Surround the fish with roughly chopped potatoes and cherry tomatoes, scatter over the remaining thyme, and season generously with salt and pepper. Drizzle with the remaining olive oil and bake for 20–25 minutes until the fish is cooked through. Finish by sprinkling the chopped parsley leaves over the fish before serving.