Baked Whole Sea Bass (Printable)

Tender whole sea bass baked with herbs, garlic, and lemon for a light, flavorful main course.

# Ingredient List:

→ Fish

01 - 1 whole sea bass (approximately 1.3 to 1.8 lbs), cleaned and scaled

→ Aromatics & Vegetables

02 - 1 small lemon, thinly sliced
03 - 2 cloves garlic, thinly sliced
04 - 1 small red onion, sliced
05 - 4 sprigs fresh thyme
06 - 2 sprigs fresh rosemary

→ Seasonings

07 - 2 tablespoons extra virgin olive oil
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper

→ Garnish

10 - Fresh parsley, chopped (optional)
11 - Lemon wedges (optional)

# How to Make:

01 - Preheat oven to 400°F and line a baking tray with parchment paper or lightly oil a large baking dish.
02 - Rinse the sea bass under cold water and pat dry thoroughly with paper towels.
03 - Make 2–3 diagonal cuts on each side of the fish’s skin using a sharp knife to allow even cooking and flavor infusion.
04 - Rub the entire fish, inside and out, with olive oil, then season evenly with sea salt and freshly ground black pepper.
05 - Fill the fish cavity with lemon slices, garlic, fresh thyme, and rosemary sprigs for aromatic flavor.
06 - Spread red onion slices evenly on the baking tray and place the stuffed sea bass on top.
07 - Bake in the preheated oven for 20 to 25 minutes, or until the flesh turns opaque and flakes easily with a fork.
08 - Transfer the fish to a serving platter and garnish with chopped fresh parsley and lemon wedges, if desired. Serve immediately.

# Expert Tips:

01 -
  • It looks impressive but asks almost nothing of you, just a few cuts and some tucking.
  • The fish stays impossibly moist inside while the skin crisps just enough to pull away clean.
  • Every bite tastes like the Mediterranean without any fuss or hard to find ingredients.
02 -
  • Pat the fish completely dry before you season it, any moisture left on the skin will steam instead of crisp.
  • Don't skip scoring the skin, it prevents curling and lets the heat penetrate evenly.
  • If the fish is smaller than 600 g, start checking at 18 minutes or it will overcook and dry out.
03 -
  • Ask your fishmonger to scale and clean the fish for you, it saves time and mess at home.
  • Let the fish sit at room temperature for 15 minutes before baking so it cooks more evenly.
  • Use a wide spatula or two when transferring the cooked fish, it's delicate and can break if you're not gentle.

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