Sea Bass Recipe
A whole sea bass, baked to perfection in the oven, infused with vibrant Mediterranean aromatics for a refined yet effortless one-pan meal.
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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.
Notes
Accompany this delicate sea bass with sautéed green beans and garlic or a crisp green salad. A full-bodied chilled Chardonnay — Burgundy, Rhône, or a youthful Chilean or Californian bottle — pairs beautifully with the Mediterranean flavours.