Recipe: Whole Baked Sea Bass

Indulge in the rich, delicate flavors of whole baked sea bass. Prepared with fresh fish, aromatic herbs, and carefully chosen seasonings, this dish offers a beautifully balanced seafood experience.

Recipe by Savor The Recipe

whole baked sea bass recipe — (Image source: Savor The Recipe, Facebook)

Whole sea bass is marinated with lemon, tomato, garlic, fresh herbs, and aromatics, then roasted at high heat until tender, flaky, and deeply flavorful.

Ingredients:

For the Fish:

2 whole sea bass, red snapper, or tilapia, 1–2 lbs each, scaled and cleaned
1 lemon or lime
Salt and black pepper, to taste
1/2 bunch fresh parsley
1 small onion, sliced and divided
1/2 bunch fresh basil
1 small tomato
4–5 garlic cloves
1 tbsp chicken bouillon, optional
1/2–1 cup water or cooking oil, as needed for blending
1–2 cups cherry tomatoes
2 tbsp water or oil, for roasting

Directions:

Preheat the oven to 450°F (232°C).
Make 3–4 deep diagonal cuts on each side of the fish, cutting down toward the bone.
Squeeze fresh lemon or lime juice over the fish and season with salt and black pepper.
Add the parsley, half of the sliced onion, basil, tomato, and garlic to a food processor or blender.
Blend until smooth, adding water or oil as needed to create a thick marinade. Mix in the chicken bouillon if using.
Rub the marinade generously over the fish, making sure it gets inside the cavity and deep into the cuts.
For deeper flavor, cover and refrigerate for several hours or up to 24 hours.
Lightly grease the bottom of a roasting pan to prevent sticking.
Arrange the fish in the pan and drizzle with 2 tablespoons water or oil.
Scatter the cherry tomatoes and remaining sliced onion around the fish.
Bake for 15–20 minutes, depending on the thickness of the fish, until the flesh is opaque and flakes easily.
Serve hot with plantains, potatoes, rice, or your favorite vegetables.