Simple Oven Baked Sea Bass Recipes

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SIMPLE OVEN-BAKED SEA BASS



Simple Oven-Baked Sea Bass image

If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one. You can try this with other types of fish but my version used a Chilean sea bass. The original recipe came from SparkRecipes and this is my simplified version of it. Enjoy!

Provided by aMused chef

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 lb sea bass (cleaned and scaled)
3 garlic cloves, minced or crushed
1 tablespoon extra virgin olive oil
1 tablespoon italian seasoning or 1 tablespoon fresh parsley leaves
2 teaspoons fresh coarse ground black pepper
1 teaspoon salt
2 lemon wedges
1/3 cup white wine vinegar (optional) or 1/3 cup white wine (optional)

Steps:

  • Preheat oven to 450F°.
  • In a cup, mix garlic, olive oil, salt, and black pepper.
  • Place fish in a shallow glass or ceramic baking dish.
  • Rub fish with oil mixture.
  • (Optional) Pour wine over fish.
  • Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
  • Drizzle remaining pan juices over fish and garnish with lemon wedges.
  • Enjoy!

ITALIAN BAKED SEA BASS



Italian baked sea bass image

A simple but flavoursome oven-roasted fish supper that's easy to throw together. Serve it in the roasting tin for the ultimate dig-in dish

Provided by Sarah Cook

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

About 290g jar whole roasted peppers, drained and sliced
1 red onion, sliced into very thin wedges
drizzle olive oil
4 garlic cloves, unpeeled
3 fat slices lemon, rest cut into wedges to serve
2 sea bass
15 Kalamata or black olives
25g toasted pine nut
handful roughly chopped parsley

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the peppers and onions with seasoning plus a small drizzle of olive oil. Spread on a baking tray and cook for 5 mins.
  • Toss in the garlic and lemon with the onions and peppers. Sit on the sea bass, brush fish with a little more oil, season fish and roast for 15 mins.
  • Stir the olives and pine nuts into the veg and roast for 5 mins more until the fish is just cooked through. Squeeze over some lemon juice and scatter with parsley to serve.

Nutrition Facts : Calories 437 calories, Fat 20.5 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 15.8 grams carbohydrates, Sugar 5.4 grams sugar, Fiber 3.8 grams fiber, Protein 48.8 grams protein, Sodium 0.8 milligram of sodium

SEABASS BAKED IN A BAG



Seabass Baked in a Bag image

Provided by Jamie Oliver

Categories     main-dish

Time 30m

Number Of Ingredients 11

Tin foil
2 pound whole sea bass
Sea salt
Black pepper
Fennel tops
Handful basil
1/2 red onion thinly sliced
Bay leaves
Olive oil
2/3 lemon, juiced
2 ounces butter

Steps:

  • Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.;

BAKED SEA BASS



Baked Sea Bass image

Fishing for dinner recipe for two? You've just netted a great one - this baked sea bass is a 30 minutes meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 2

Number Of Ingredients 8

1 medium leek, finely chopped (1/2 cup)
2 tablespoons dry white wine or nonalcoholic wine
2 teaspoons butter (do not use margarine)
1/2 teaspoon dried thyme leaves
1/8 teaspoon salt
1/8 teaspoon pepper
3/4 lb sea bass fillets, skin removed, cut into 2 serving pieces
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 8-inch nonstick skillet, cook leeks, wine, butter, thyme, salt and pepper over medium heat, stirring occasionally, until leeks are soft.
  • Place fish in ungreased 8-inch square (2-quart) glass baking dish; spoon leek mixture over top of fish.
  • Cover with foil. Bake 15 to 20 minutes or until fish flakes easily with fork. Sprinkle parsley over top of fish.

Nutrition Facts : Calories 200, Carbohydrate 4 g, Cholesterol 100 mg, Fat 1, Fiber 0 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 0 g, TransFat 0 g

WHOLE ROASTED SEA BASS



Whole Roasted Sea Bass image

This recipe for whole roasted sea bass is courtesy of Sam Hayward of Fore Street.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
Coarse sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for baking dish
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh flat-leaf parsley
6 fresh bay leaves
1/2 cup thinly sliced scallions
Juice of 1 lemon

Steps:

  • Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
  • Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
  • Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
  • Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.

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Top Asked Questions

How to cook sea bass in the oven?
2 pounds sea bass cleaned and cut to be flat. Preheat oven to 350F. Line a baking dish or sheet with aluminum foil. Cut another aluminum sheets large enough to hold your fish ( one for each fish you have). Cut parchment paper as large as the foil we just cut for each fish you have. In a medium bowl combine the first 11 ingredients and mix well.
How to cook Chilean sea bass?
Preheat the oven to 425 F. Oil a broiler pan and rack or baking pan with olive oil. Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning. Place the Chilean sea bass on the oiled broiler rack, skin-side down. Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets.
How do you cook fish in a baking pan?
Place fish in a shallow glass or ceramic baking dish. Rub fish with oil mixture. (Optional) Pour wine over fish. Bake fish, uncovered, for 15 minutes; then sprinkle with parsley or Italian seasoning and continue to bake for 5 more minutes (or until the thickest part of the fish flakes easily).
How much salt do you put on a whole sea bass?
2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed Coarse sea salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, plus more for baking dish

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