Fish Recipe For Sea Bass-Oven Baked

This simple fish recipe for sea bass baked in the oven is the perfect lite dinner for any night of the week. It’s also great to serve at dinner parties especially in the summer months. Check out garlic butter fish recipe for a different flavour.

One pound sea bass fish (cleaned and scaled)
Three minced or crushed garlic cloves
One tbsp extra virgin olive oil
One tablespoon fresh parsley leaves or one tablespoon Italian seasoning
One teaspoon coarse black pepper, freshly ground
A pinch of salt
Two slices of lemon
1/3 cup white wine (optional) or cup white wine vinegar (optional)

Preheat the oven to 450 degrees Fahrenheit.
Combine garlic, olive oil, salt, and black pepper in a cup.
Place the fish in a shallow baking dish made of glass or ceramic.
Brush the fish with the oil mixture.
Pour wine over the fish if desired.
Bake, the fish for 15 minutes, uncovered, then top with parsley or Italian seasoning and bake for another 5 minutes (or until the thickest part of the fish flakes easily).
Drizzle the remaining pan juices over the fish and serve with lemon wedges as a garnish.

Complete roasted sea bass – How to bake a whole fish in the ovenThis delicate white fish requires very little preparation; here’s how to roast it whole with lemon and thyme.
Sea bass is a delicious white fish that requires little cooking technique, and roasting it with lemon and herbs is a simple but excellent method to prepare it.
Grey mullet, red mullet, sea bream and oily fish like mackerel are other total round fish cooked this way. Purchasing and cooking a whole fish saves money since you get more for your money, and the taste is better because the flesh remains delicate and juicy. Cooking isn’t difficult because the fishmonger will perform all of the prep work for you.
If you prefer to buy bass fillets, pan-fry them for about 2 minutes on each side, skin-side down, in hot oil. Serve with a lemon wedge. They can be poached or steamed as well.

One entire sea bass (about 1.3-1.8kg), ready to eat (gutted and scaled)
Two tbsp. extra virgin olive oil
Two lemons (two) (juice of 1 and 1 sliced)
A handful of coarsely chopped thyme

Preheat the oven to the gas mark 5/190 degrees Fahrenheit (170 degrees Fahrenheit in a fan oven). Sea bass should be washed inside and out and dried with kitchen paper. Make 3-4 slashes through the flesh of the fish, then place it in a roasting tin lined with foil.
Season the fish with salt and freshly ground pepper after combining the olive oil, lemon juice, and thyme. Drizzle the sauce all over the fish, tucking it in between the slashes.
Place in oven and bake for 20-30 minutes, uncovered; the flesh should be firm to the touch and flaky and white. Remove from the oven and put it aside for 5 minutes before serving. Serve the sea bass flaked with a fork, alongside fresh lemon slices and a crisp green salad.

Chilean Sea Bass Baked
Chilean sea bass is a mild-flavoured white fish high in omega-3 fatty acids and has a peculiar large-flake texture. Because it won’t toughen up like other fillets if overcooked, healthy fat makes the fish a little easier to prepare.
Sea bass, often known as “toothfish,” is a deep-water fish caught in the ocean waters around Antarctica. The majority of Chilean sea bass is managed correctly, although some places are still overfished. If you’re not sure, ask the seller if they know if the fish was caught lawfully. Chilean sea bass is relatively expensive because of high demand and overfishing, but its mild flavour and exquisite texture make it well worth the money.
A smooth lemon and shallot Buerre Blanc sauce complement the sea bass delightfully in this dish. If you like, you can serve the fish plain or with another type of sauce. Another fantastic alternative is a simple lemon and butter sauce or a Parmesan cream sauce drizzled over the fish. To soak up the sauce, serve Chilean sea bass with pea puree, potatoes, or buttered rice or pasta.

To prepare the fish:
Four fillets of Chilean sea bass (about 6 ounces each)
To taste kosher salt
To taste black pepper
To taste, creole seasoning (or seasoned salt)

For the Lemon Buerre Blanc, follow these instructions:
A quarter cup of dry white wine
White wine vinegar, 1 1/2 tbsp
One 1/2 teaspoons shallots, minced
One tablespoon lemon juice (or more, depending on personal preference)
One teaspoon zest of lemon
One tablespoon cream (heavy)
Six tbsp. chilled butter, cut into 1-inch chunks
Garnish with lemon wedges

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