Oven-baked sea bass
Servings: 2 people
Calories: 489kcal
Cooking a whole fish may seem like more work than it is. With this oven-baked sea bass, the oven does most of the work and you can serve the fish whole. Lemon and fresh herbs go well with the delicate flavour of the sea bass. I like to serve it with butter sauce with lemon and herbs; for me, it really completes the dish. You can make the sauce while the fish is in the oven. Ask your fishmonger to clean the sea bass for you, so there is little preparation to do at home. Serve with some bread to soak up the juices from the baking dish.
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Ingredients
- 1 sea bass cleaned, about 500-600 g
- 2 cloves garlic
- 1 lemon
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 tbsp olive oil
- 50 ml dry white wine
- salt
- black pepper freshly ground
- 0.5 tsp chilli flakes
- 8 cherry tomatoes
Instructions
Preparation
- Preheat the oven to 200°C.
- Peel 2 cloves garlic and slice thinly. Slice 1 lemon. Halve 8 cherry tomatoes.
- Rinse 1 sea bass under cold water and pat dry with kitchen paper. Make 3 to 4 cuts on both sides of the fish with a sharp knife. Rub the outside and the cavity with salt and black pepper.
- Put the slices of garlic, lemon, 2 sprigs rosemary and 2 sprigs thyme inside the cavity of the fish. Drizzle the fish on both sides with 2 tbsp olive oil and lightly sprinkle with 0.5 tsp chilli flakes.
Cooking
- Place the sea bass in a baking dish.Distribute the cherry tomatoes around the fish and pour in 50 ml dry white wine. Bake the fish for 20-25 minutes in the oven until the flesh is opaque at the thickest part and comes away easily from the bone.
To serve
- Serve the fish immediately with a fresh butter sauce.
Nutrition
Calories: 489kcal | Carbohydrates: 6g | Protein: 81g | Fat: 12g | Saturated fat: 3g | Cholesterol: 360mg | Sugars: 2g