Delicious Whole Baked Sea Bass with Mediterranean Flair
This quick and elegant dish is perfect for entertaining guests or simply enjoying a healthy meal at home. The whole fish is roasted in a single dish with Mediterranean flavors, creating a feast that’s easy to prepare.
Baked Sea Bass – The ‘Bar’ is High!
This recipe embraces simplicity and flavor. In my view, baking the fish whole is the most effective way to keep the delicate flavors intact while ensuring it stays tender and juicy. Remember to include the lemons; as they roast, their flavor intensifies and they turn deliciously crispy.
“So simple and yet so yummy: thank you for a lovely recipe.”
Known as ‘Bar‘ in French, this fish has had many esteemed voices sing its praises, including the legendary chef and author Alexandre Dumas, who remarked:
“Any sea bass over 2-3 kilos is no longer delicate in flavor. I caught one in Trouville weighing 23 kilos; it had lost all of its flavor.”
Sea Bream vs. Sea Bass
While ocean bream and sea bass are often compared, they have distinct physical characteristics. Sea bass tends to be longer and thicker, whereas sea bream has a slimmer profile. For a delicious baked sea bass dish, it’s best to score the skin and place flavorful ingredients inside before roasting. Sea bream typically lends itself better to recipes that highlight its texture, such as a Provençal-style baked bream with tomato sauce.
Mediterranean Fish Recipes
Both sea bass and sea bream pair wonderfully with the vibrant flavors of garlic, tomatoes, and a variety of fresh herbs.
If you’re a fan of Mediterranean-inspired fish dishes, consider trying out these roasted fresh sardines stuffed with lemon and breadcrumbs. They are especially delightful when paired with a chilled Provençal rosé. For something heartier, try a one-pot monkfish stew known as lotte à l’américaine.
Whole Sea Bass Recipe
When it comes time to serve this impressive dish, use a sharp pie slice and knife to delicately cut through to the bone for an elegant presentation.
Ingredients
- 1 whole sea bass (1.5-1.8 kg, 3-4 lbs) – 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 (12 oz) cherry tomatoes
- 4 large potatoes – waxy or fondant (such as Charlotte, Monalisa, Orla)
- 4 tablespoons olive oil
Instructions
- Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6. Rinse the fish thoroughly and pat it dry with paper towels.
- Place the fish in a large roasting tin lined with parchment paper. Rub it with 2 tablespoons of olive oil. Score the skin 3-4 times on top, then stuff the cavity with thyme, sliced garlic, and a lemon slice. Add 3 lemon slices, remaining garlic, and the parsley stalks inside the fish, saving the leaves for garnish.
- Surround the fish with roughly chopped potatoes and cherry tomatoes, sprinkle with the remaining thyme, and season generously with salt and pepper. Drizzle the rest of the olive oil on top and bake for 20-25 minutes.
- Once cooked, sprinkle the finely chopped parsley leaves over the fish and serve it right from the roasting tin.
How to Serve
This exquisite sea bass dish can be enjoyed as is, showcasing its Mediterranean essence. However, it also pairs beautifully with sautéed green beans tossed in garlic or a refreshing simple green salad.
Wine Pairing: This meal goes splendidly with a full-bodied, chilled French white Burgundy Chardonnay, such as Chablis or Meursault. From the Rhône region, you might also enjoy pairing it with Crozes-Hermitage or Saint-Joseph. For those seeking New World options, try a lighter Chilean Chardonnay or those from California or South Africa.
