The baked sea bass is a light, flavorful, and simple fish main course to prepare.
I cooked it with herbs and cherry tomatoes.
Once cooked, the sea bass is easy to clean and can be served filleted.
The baked sea bass for its simplicity is perfect as a fish main course for many people.
This recipe is very versatile and you can replicate it with other fish fillets such as: snapper, cod, croaker, gilthead, plaice, mackerel, sole, mullet, trout.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1 sea bass (about 14 oz)
- 1 pinch salt
- 1 pinch mixed peppercorns
- 1 sprig parsley
- 1 clove garlic (optional)
- 1 broth cube (optional)
- 12 berries cherry tomatoes
- 1/2 lemon (sliced)
- 1.7 oz white wine
- 2 dried red chili peppers (whole)
- 4 stems parsley
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
Preparation
I recommend buying the sea bass from your trusted fishmonger, asking for it to be already gutted and scaled.
Rinse the sea bass under running water, drain, and pat dry the residual water with kitchen paper.
Take the sea bass out of the fridge at least half an hour before cooking it.
Season the inside of the belly with a pinch of salt and a pinch of pepper, a sprig of parsley, a whole or crushed garlic clove [optional], and a vegetable broth cube [optional].
Place the sea bass in a baking dish.
Wash the tomatoes thoroughly.
Score each berry leaving it whole.Place the scored cherry tomatoes in the baking dish.
Cut half a lemon into thin slices.
Arrange the lemon slices on the fish.
Drizzle the sea bass with 1.7 oz of white wine.
Also season externally with a pinch of salt and ground pepper.
Add a couple of whole dried chili peppers and some parsley stems.Preheat the oven.
Bake in a fan oven at 356°F for 25-30 minutes [depending on the size of the sea bass].
Check the cooking.Gently remove the sea bass from the baking dish and transfer it to a plate to fillet and debone it.
If you are cooking for children, pay particular attention to this step.Collect the herb sauce in a glass or bowl and set aside.
Plate.
Add the cherry tomatoes and some lemon slices.
Grind a bit more pepper, add chopped parsley, and drizzle with the herb sauce and a drizzle of raw olive oil.Your baked sea bass with cherry tomatoes and herbs is ready.
Enjoy your meal!
Storage, Tips, and Variations
Baked sea bass can be stored in the fridge in an airtight container for 1 day.
You can reheat it in the oven or in a pan.
You can replace the wine with water and lemon juice.
For a Mediterranean variant and more flavor, add capers and olives.
For a milder taste, remove garlic and chili pepper.
If you want to remake the baked sea bass when cherry tomatoes are not in season, you can replace them with other seasonal vegetables [in winter, for example: fennel, leek, pumpkin] and complete with orange slices instead of lemon.
FAQ
What is the difference between sea bass and branzino?
There is no difference: they are the same fish.
Which fish is leaner between sea bass and gilthead?
Sea bass is a lean fish.
Gilthead has more premium but less lean meat than sea bass.Can I use sea bass fillets instead of whole fish?
Yes, reduce the cooking time to 12-15 minutes.
Can I use another type of fish instead of sea bass? Which one?
This recipe is very versatile and you can replicate it with other fish fillets such as: snapper, cod, croaker, gilthead, plaice, mackerel, sole, mullet, trout.
Adjust cooking times based on the type and size of the fish.
