Herb-Infused Baked Sea Bass with Zesty Lime
Experience the taste of the sea with this vibrant Herb-Infused Baked Sea Bass, where the bright flavors of fresh herbs and zesty roasted limes elevate the natural sweetness of the fish. As it bakes, the herbs meld into the flesh of the sea bass, creating a delightful harmony of flavors. Pair it with your choice of grilled or steamed vegetables and a side of golden potatoes to make for a complete and nourishing meal. A perfect dish for gatherings, it promises to impress with its stunning presentation and irresistible aroma. This recipe is versatile, allowing you to substitute or add herbs according to your local availability.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Whole sea bass
1 (Scaled and gutted)
Olive oil
6-7 tablespoons (Divided for brushing and drizzling)
Limes
3 (Zested and juiced, quartered)
Fresh basil
1 tablespoon (Chopped)
Fresh parsley
1 tablespoon (Chopped)
Fresh dill
1 tablespoon (Chopped)
Garlic
1 clove (Grated)
Red onion
1 small (Finely sliced)
Salt
To taste
Freshly ground black pepper
To taste
Instructions
1
Preheat the oven to gas mark 6 (400°F / 200°C).
2
Ask your fishmonger to scale and gut the sea bass, or do it yourself if you're comfortable. Ensure the fish is well-scaled and fins are trimmed off.
3
Rinse the fish thoroughly under cold running water, then pat it dry with kitchen paper towels.
4
Using a sharp knife, make about 4 diagonal slashes on each side of the fish to help it cook evenly and allow flavors to penetrate.
5
Drizzle 2 tablespoons of olive oil into a large roasting tray and place the prepared sea bass in the center, brushing the exterior lightly with the remaining oil.
6
Zest one lime and squeeze its juice into a bowl. Discard the zest and combine the juice with the chopped herbs (basil, parsley, dill), grated garlic, and finely sliced red onion.
7
Generously stuff the herb mixture into the slashes on both sides of the fish.
8
Quarter the remaining two limes and place the pieces in the tray around the fish, allowing the citrus to infuse additional flavor.
9
Season the fish and lime generously with salt and freshly ground black pepper, then drizzle the remaining olive oil over the top.
10
Transfer the roasting tray to the middle shelf of the preheated oven and bake for approximately 25-30 minutes, depending on the size of the fish. It is ready when the flesh feels firm to the touch and flakes easily.
11
To verify the doneness, carefully pry open a section of the flesh near the bone with a fork. It should flake and appear opaque.
12
Carefully place the baked fish on a serving platter and drizzle the flavorful juices remaining in the tray over the fish.
13
Serve immediately, garnished with the roasted lime wedges for additional zest, or squeeze the lime juice over the fish just before serving for an extra burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary fish used in this Herb-Infused recipe?
The recipe uses one whole sea bass, specifically chosen for its natural sweetness and firm texture.
What oven temperature is required for baking the sea bass?
You should preheat your oven to gas mark 6, which is 400°F or 200°C.
How should the sea bass be prepared before cooking?
The fish should be scaled and gutted, rinsed under cold water, and then patted dry with kitchen paper towels.
Why are diagonal slashes made on the sides of the fish?
Diagonal slashes help the fish cook evenly and allow the herb and lime flavors to penetrate deeper into the flesh.
How many slashes should be made on each side of the sea bass?
You should make approximately 4 diagonal slashes on each side using a sharp knife.
Which herbs are included in the herb-infused mixture?
The mixture consists of fresh chopped basil, parsley, and dill.
How many limes are needed for this recipe?
A total of three limes are used: one for zesting and juicing, and two for quartering and roasting.
What other aromatic ingredients are added to the herb mix?
The herbs are combined with grated garlic and finely sliced red onion for a savory flavor profile.
How is the olive oil distributed in the recipe?
Two tablespoons are used in the tray, some is used to brush the exterior, and the remainder is drizzled over the top before baking.
Where is the herb mixture placed on the fish?
The mixture is generously stuffed into the diagonal slashes on both sides of the sea bass.
How long does the sea bass need to bake?
The fish typically takes between 25 to 30 minutes to bake, depending on its specific size.
What shelf in the oven is best for roasting the tray?
The roasting tray should be placed on the middle shelf of the preheated oven.
How can I tell if the sea bass is fully cooked?
The fish is ready when the flesh feels firm to the touch and flakes easily when tested with a fork.
What should the fish look like near the bone when done?
The flesh near the bone should appear opaque and flake away easily from the bone.
What should I do with the juices left in the roasting tray?
You should drizzle the flavorful juices remaining in the tray over the fish once it is placed on a serving platter.
Can I substitute the herbs in this recipe?
Yes, the recipe is versatile and allows you to add or substitute herbs based on your local availability.
What side dishes are recommended for this meal?
It pairs excellently with grilled or steamed vegetables and a side of golden potatoes.
How should the garlic be prepared?
One clove of garlic should be grated to ensure it blends well with the herbs.
Is the lime zest used in the final dish?
The zest of one lime is added to the bowl with the juice and herbs, though the recipe suggests discarding any excess large zest pieces if preferred.
Should the fish be served hot?
Yes, it is best to serve the baked sea bass immediately for the freshest flavor and texture.
How are the remaining two limes used?
They are quartered and placed in the roasting tray around the fish to infuse flavor during the baking process.
Is salt and pepper necessary?
Yes, you should season both the fish and the lime pieces generously with salt and freshly ground black pepper.
Can I use a fishmonger to clean the fish?
Yes, it is recommended to ask your fishmonger to scale and gut the sea bass to save time.
What is the final garnish for the sea bass?
Garnish the fish with the roasted lime wedges from the tray for additional zest.
Is this recipe suitable for a dinner party?
Absolutely, it offers a stunning presentation and an irresistible aroma that is sure to impress guests.
Does this recipe include any sugar or carbohydrates?
Based on the ingredients, it is a low-carbohydrate and sugar-free seafood dish, making it very healthy.
How many servings does this recipe provide?
One whole sea bass typically serves 1 to 2 people depending on the size of the fish and side dishes.
What type of roasting tray should be used?
Use a large roasting tray that can comfortably fit the whole fish and the lime quarters.
Can I use lemon instead of lime?
While the recipe specifies lime for its unique zest, lemon can be used as a substitute if limes are unavailable.
How do I add an extra burst of flavor at the end?
Squeeze the juice from the roasted lime wedges over the fish just before serving for an extra citrus kick.