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    • Baked Sea Bass with Herbs

    Baked Sea Bass with Herbs

    Mark Sharron
    Easy
    20 minutes
    02-Apr

    Baked Sea Bass with Herbs is delicious and easy-to-prepare dish that can be enjoyed for any occasion. This dish is packed with flavour and nutrition and is a great way to enjoy seafood with minimal effort. The combination of lemon, herbs, garlic and butter provides a delicious taste, while the white wine adds a subtle richness. This dish is a great way to enjoy a healthy and flavorful meal.

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    Ingredients

    • 1 whole sea bass, cleaned and scaled
    • 1 lemon, sliced
    • 2 sprigs of fresh thyme
    • 2 sprigs of fresh rosemary
    • 2 cloves of garlic, minced
    • 1 tablespoon of olive oil
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon of butter
    • 2 tablespoons of white win
    • 2 tablespoons of chopped fresh parsley, for garnish

    Method

    • Baked Sea Bass with Herbs – Step-by-Step Method
    • Preheat your oven to 200°C (400°F) and ensure the rack is centered
    • Pat the whole sea bass dry with paper towels, inside and out
    • Place sea bass on a large sheet of baking parchment or in a roasting dish
    • Season the cavity and surface of the sea bass generously with salt and black pepper
    • Insert lemon slices, thyme sprigs, rosemary sprigs, and half the minced garlic into the cavity of the fish
    • Rub the olive oil over the skin and remaining garlic over the outside of the fish
    • Dot the butter evenly on top of the fish
    • Pour the white wine around (not over) the fish in the baking dish
    • Fold up and seal the baking parchment into a loose parcel (or cover dish with foil), creating a steamy environment
    • Bake for 20–25 minutes, depending on fish size, until flesh flakes easily and is opaque at the bone
    • While the fish bakes, chop parsley finely and set aside for garnish
    • Once baked, carefully open parchment or foil to release steam
    • Transfer sea bass to a serving platter, drizzle with pan juices
    • Garnish with chopped parsley
    • Serve immediately, optionally with additional lemon wedges for squeezing and a light salad