Sea-bass fillets with lemon aroma are a tasty fish main course, very simple and quick to prepare. For the best result of this recipe it is necessary to fillet the sea bass. If you are not practiced in carrying out this operation, ask your trusted fishmonger to fillet it for you, so as to avoid damaging the fish. You can also try this recipe with sea bream fillets.
If you love fish, you absolutely can’t miss these delicious recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fillets sea bass
- to taste extra virgin olive oil
- 1 lemon zest (grated)
- 1 sprig parsley
- to taste dry white wine
- to taste salt
Steps for sea-bass fillets with lemon aroma
To prepare the sea-bass fillets with lemon aroma, start by cleaning the sea bass under running water, removing all the fins and descaling them using the blade of a knife or a proper fish scaler. You should scrape in the opposite direction to the scales, that is, starting from the tail and moving toward the head.
Next, with the help of scissors, cut open the belly, remove the entrails and rinse the sea bass again under running water to remove any residue and traces of blood.
After cleaning the fish, place it on a cutting board and, with a very sharp knife, make a deep cut along the entire backbone, keeping the knife parallel to the cutting board and trying to work as close as possible to the spine. Make the cut down to the tail.
Once you have obtained the first fillet, turn the fish over to the other side and perform the same operation. After obtaining the fillets, remove any bones present in the belly, taking care not to damage the flesh.
When the filleting operation is complete, proceed to wash the lemon and the parsley. Coarsely chop the parsley, grate the lemon peel and mix everything together.
Next, get a baking tray, line it with parchment paper, drizzle a little oil and lay the four sea-bass fillets on the tray. Salt them and distribute the lemon and parsley mixture over them. Drizzle each fillet with 1 tablespoon of white wine and bake in a static oven preheated to 356 °F for about 10-15 minutes.
Occasionally remove the fillets and baste them with the juices that have formed. Once cooked, serve the sea-bass fillets while still steaming.
Storage for sea-bass fillets with lemon aroma
You can store the sea-bass fillets with lemon aroma in the refrigerator for up to one day, but it is preferable to consume them the same day, because fish tends to lose flavor.
