Imagine a dish that captures the essence of Mediterranean coastlines, where fresh seafood meets vibrant citrus in a symphony of flavor. This Baked Whole Sea Bass Citrus recipe is not just a meal—it's a culinary journey that transforms your kitchen into a sun-drenched Greek taverna. With minimal effort and maximum taste, you'll create a restaurant-worthy dish that will impress your guests and tantalize your senses.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 1 whole sea bass, cleaned
- 1 lemon, sliced
- 1 orange, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Preheat the oven to 400°F (200°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Rinse the whole sea bass under cold water and pat dry completely with paper towels. This ensures crisp skin during baking.
- Using a sharp knife, make 3-4 diagonal shallow cuts on each side of the fish. This helps the seasoning penetrate and allows even cooking.
- Generously season the inside and outside of the fish with salt and freshly ground black pepper. Ensure the seasoning is distributed evenly.
- Line a large baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Stuff the fish cavity with alternating slices of lemon and orange. Add fresh thyme sprigs inside for additional aromatic flavor.
- Drizzle the entire fish with olive oil, making sure to coat both sides and the skin thoroughly.
- Arrange the remaining citrus slices around the fish on the baking sheet for additional flavor infusion.
- Place the fish in the preheated oven and bake for 25-30 minutes, or until the flesh is opaque and easily flakes with a fork.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Carefully transfer to a serving platter, garnish with additional fresh thyme if desired, and serve immediately.
Tips
- • Always choose the freshest sea bass possible, with clear eyes and firm flesh • Pat the fish completely dry before seasoning to ensure crispy, golden skin • Make shallow diagonal cuts on the fish to help seasonings penetrate and promote even cooking • Don't overcook! Sea bass is delicate and becomes dry quickly • Use a meat thermometer if possible - fish is perfectly cooked at 145°F (63°C) • Let the fish rest for 5 minutes after cooking to redistribute juices and ensure maximum tenderness • Serve immediately for the best flavor and texture experience
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 90mg
