Baked Sea Bass
Discover how to make tender, flavorful Baked Sea Bass with simple ingredients. A healthy, easy dinner your whole family will love—ready in 30 minutes
Ingredients
Main Ingredients
- 2 whole sea bass cleaned, scaled, and gutted or 4 skin-on fillets
- Choose fresh firm fish with a mild scent. Frozen is fine too—just ensure that it is completely thawed and patted dry.
- 2 tablespoons olive oil
- Assists in keeping the fish moist and adds a subtle richness.
- 1 lemon thinly sliced
- Adds a lively citrusy flavor that is particularly suitable for fish.
- 4 garlic cloves minced
- Adds depth and a savory kick to every bite.
- 1 teaspoon dried thyme
- Earthy and perfumed—nothing more than that to complement the sea bass without dominating it.
- 1 teaspoon dried parsley or 1 tablespoon freshly chopped parsley
- Freshens up the dish and adds a pop of color at the end.
- Salt and freshly ground black pepper to taste
- Simple essential seasoning that lets the sea bass shine.
- Optional: pinch of red pepper flakes
- If you like a touch of heat this will wake up the flavor nicely.
Extra Garnish (Optional but Recommended)
- Fresh parsley or dill for sprinkling
- Lemon wedges for serving
Quick Ingredient Tips
- No thyme? Swap it with rosemary or Italian seasoning.
- Want more citrus flavor? Sprinkle a little lemon zest on top of the garlic paste before applying it to the fish.
- Cooking whole fish? Don't forget to fill the cavity with some lemon slices and herbs—it flavors the fish from the inside out.
Instructions
Preheat the Oven
- Set your oven to 400°F (200°C). A hot oven ensures the fish bakes evenly, creating a tender inside and slightly crisp edges.
- Tip: While the oven preheats, line your baking dish with parchment paper or lightly oil it for easier cleanup.
Prep the Sea Bass
- If whole fish is being used, cut 2–3 shallow diagonal cuts on each side. This allows the heat and the flavor to penetrate more evenly.
- If using fillets, take out any bones and pat them dry with paper towels.
- Dry fish = better seasoning and texture.
Season Generously
- Rub both sides of the sea bass with olive oil to lock in moisture. Then sprinkle on:
- Salt and freshly ground black pepper
- Minced garlic
- Thyme and parsley
- Next, place lemon slices over the top—or tuck them inside the cavity of a whole fish for extra infused flavor.
- Want a punch of heat? Add a pinch of red pepper flakes to the seasoning blend.
Arrange and Bake
- Place the seasoned fish on your prepped baking dish. Make sure fillets or whole fish aren’t crowded so they cook evenly.
- Bake for 18–22 minutes depending on thickness.
- The fish should be opaque, flaky, and have an internal temperature of 145°F (63°C).
- Pro Tip: For a lightly crisp finish, switch to broil for the final 2–3 minutes—just keep an eye on it!
Garnish and Serve
- Once it’s out of the oven, let it rest for a couple of minutes to lock in the juices. Then finish with:
- A sprinkle of fresh herbs
- A few lemon wedges on the side
- Now you’re ready to plate up and enjoy a fresh, light, and elegant seafood dish that’s as satisfying as it is simple.
- This baked sea bass recipe proves that great flavor doesn’t require complicated techniques. With just a few steps and quality ingredients, you’re on your way to a restaurant-worthy meal—made right at home.
Notes
Nutrition Information (Per Serving)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 2g
- Protein: 34g
- Carbohydrates: 4g
- Fiber: 1g
- Sugars: 1g
- Cholesterol: 80mg
- Sodium: 420mg
Note: Nutrition values are approximate and may vary based on ingredients used.