Herb-Roasted Whole Sea Bass with Lemon and Garlic Recipe

Herb-Roasted Whole Sea Bass with Lemon and Garlic Recipe

Sea bass is a popular name for various species of saltwater fish known for their delicate, buttery flavor and tender, flaky white flesh. Among the most prized varieties are the European sea bass (also called branzino) and the Chilean sea bass, which is actually a type of Patagonian toothfish. Sea bass is highly versatile in the kitchen because its mild flavor pairs well with a variety of seasonings and cooking methods including grilling, baking, roasting, and pan-searing. Its tender texture and subtle sweetness make it a favorite in Mediterranean, Asian, and American cuisines. On cookpad, a wide range of food recipes showcases this elegant fish, inspiring the Home Cook worldwide community to explore new preparations. Whether featured in classic or creative food recipes, sea bass continues to be a top choice for refined yet accessible seafood dishes.

Nutritionally, sea bass is a great source of lean protein, omega-3 fatty acids, vitamins such as B12 and D, and essential minerals like selenium. The fish is low in fat but rich in flavor, making it a healthy choice for those seeking a nutritious yet satisfying seafood meal. The recipe below for Herb-Roasted Whole Sea Bass with Lemon and Garlic is an elegant yet simple dish that highlights the fresh flavors of the fish, perfect for dinner parties or special occasions.

Herb-Roasted Whole Sea Bass with Lemon and Garlic Recipe

Ingredients:

• 1 whole sea bass (about 2-3 lbs), cleaned and scaled
• 3 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh thyme leaves
• Salt and pepper, to taste
• 1/2 cup white wine (optional)

Instructions:

1. Preheat Oven:
• Preheat your oven to 400°F (200°C).
2. Prepare the Fish:
• Rinse the sea bass inside and out, then pat dry with paper towels.
• Make 3-4 diagonal slashes on each side of the fish.
3. Season the Fish:
• Rub the outside and inside cavity of the fish with olive oil, salt, and pepper.
• Stuff the cavity with lemon slices, garlic, parsley, and thyme.
4. Roast the Fish:
• Place the sea bass on a baking sheet or roasting pan.
• Pour white wine around the fish if using.
• Roast for 25-30 minutes, or until the flesh is opaque and flakes easily.
5. Serve:
• Transfer to a serving platter, garnish with extra herbs and lemon wedges.
• Serve with roasted vegetables, potatoes, or a fresh salad.

FAQs About Sea Bass

Q: How do I know if sea bass is cooked?
A: The flesh should be opaque and flake easily with a fork. The internal temperature should reach about 145°F (63°C).

Q: Can I use fillets instead of a whole sea bass?
A: Yes, fillets can be cooked using similar seasoning and methods but usually require less cooking time.

Q: Is sea bass sustainable?
A: Some sea bass species are overfished, so it’s important to buy from sustainable sources and check certifications.

Q: What is the best way to cook sea bass?
A: Sea bass is versatile—grilling, roasting, baking, or pan-searing all work well.

Q: Can I substitute sea bass with another fish?
A: Yes, other mild, flaky white fish like snapper, cod, or halibut can be substituted.

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