How to Prepare Appetizing Oven baked lemony sea bass

Oven baked lemony sea bass. We are using a whole Sea Bass but the same of course would apply to Trout, Salmon, Tilapia or Milk Fish. Pour lemon juice and olive oil on the sea bass and top with lemon slices and bay leaf. Bake whole sea bass with white wine, lemon and chorizo to make a delicious sauce that soaks into the tender new potatoes.

An amazingly tender Mediterranean oven baked stuffed sea bass recipe for the lovers of the Greek cuisine! To prepare this delicious baked stuffed sea bass recipe the fish is filled with lemon slices, chopped fennel, tomatoes, capers and kalamata olives. Sea bass is a delicate white fish that needs very little by the way of cooking technique. You can have Oven baked lemony sea bass using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Oven baked lemony sea bass

Prepare 1.5 tablespoons of sumac.
You need 3-4 tablespoons of olive oil.
It’s 1 of lemon zest.
You need 1 of lemon juice.
You need 5-6 cloves of garlics.
It’s of Salt and pepper for taste.
Prepare 1 bunch of corriande.
Prepare 1/2 of big yellow onion. Thick slice.
It’s 2 of whole sea bass.

Here's how to roast it whole with lemon and thyme. Wash sea bass inside and out and pat dry with kitchen paper. Score the fish skin and lay whole fish on a large piece of oiled foil. Rest for a minute before opening.

Oven baked lemony sea bass step by step

Mix #1-6 on the ingredients list in a bowl.
Pour 1-2 tablespoons of the marinade into the opened stomach of the fish, and rub some marinade on the skin of the fish.
Put a punch of coriander and onions into the fish stomach. Marinade the fish for at least 2 hrs.
Pre heat oven at 180C. Put the fish in for 15 min, turn off the heat and keep it in the oven for 5min. Serve with any greens you like!.

Alternatively, try this with lemon, flat-leaf parsley and thinly sliced fennel. This simple and tasty fish dish has a beautiful presentation and is a great paleo meal to fix for company. Classic flavorings like lemon, capers and dill are an ideal complement to sea bass. Salmon can be used in place of the sea bass with a slightly longer cooking time. Lay the Sea Bass skin side down in the pan.