Cooking Sea Bass In Oven

Whole roasted sea bass

Hearst

Sea bass is a delicate white fish that needs very little in the way of cooking technique, with a simple yet delicious approach being to roast it with lemon and herbs.

Other whole round fish that can be cooked like this are sea bream, grey mullet, red mullet and oily fish, such as mackerel. Buying and cooking a wholefish like this can work out cheaper, as you get more for your money and the taste is superior, as the flesh remains really tender and moist. It isn't at all scary to cook as the fishmonger will do all the hard work for you and you just put it in the oven.

If you prefer to buy bass as fillets, you can pan-fry these, skin-side down in hot oil for about 2 mins each side. Serve with a wedge of lemon. They can also be poached or steamed.

Cal/Serv: 699

Makes: 2 - 3 servings

Prep Time: 0 hours 10 mins

Cook Time: 0 hours 30 mins

Total Time: 0 hours 40 mins

whole sea bass (about 1.3-1.8kg), ready prepared (gutted and scaled)

2 tbsp.

olive oil

lemons (juice of 1 and 1 sliced)

handful thyme, roughly chopped

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Preheat oven to gas mark 5/190°C (170°C in a fan oven). Wash sea bass inside and out and pat dry with kitchen paper. Make about 3-4 slashes across the flesh of the fish, line a roasting tin with foil and sit fish on it.
Mix together the olive oil, lemon juice and thyme and season the sea bass with sea salt and freshly ground black pepper. Drizzle all over the fish, tucking into the slashes.
Put into oven and roast uncovered for about 20-30 mins – the flesh should feel firm to the touch and should be flaky and white. Remove from the oven and leave to rest for 5 mins before serving. To serve, flake the sea bass with a fork and serve with fresh lemon slices and a crisp green salad.

Like simply cooked fish? Try baked lemon sole

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