Baked sea bass



Baked sea bass is a classic seafood dish that allows you to savor the true essence of the sea. With a concise list of ingredients, complemented by a handful of vegetables to enhance the sea bass's natural flavors, this dish is both easy to prepare and quick to make. It's a staple on restaurant menus, often served alongside the salt-crusted version or as an alternative to the potato and lemon variation. When cooked to perfection, baked sea bass is sure to be a hit with your guests, thanks to its exquisite taste!

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Sea bass (sea bass) 1.76 lbs (800 g)
Onions 1
Carrots 2
Celery 3 stalks
Garlic 1 clove
Bay leaves 1 leaf
Cherry tomatoes 9 oz (250 g)
Parsley to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Basil to taste - for garnishing

How to prepare Baked sea bass

To prepare baked sea bass, start by cleaning the vegetables. Coarsely chop up the onion, the carrots and celery sticks 1, then cut the tomatoes in half and finely chop the parsley 2. Place the vegetables in a baking tray, grease and add salt and pepper to taste 3.

Bake the vegetables in a static oven preheated to 350°F for around 10 minutes 4. Clean the sea bass in the meantime. After skinning and gutting the fish, by running the blade of the knife down towards the head 5, remove all the fins: back, side and ventral ones 6.

Place a pinch of salt and a bay leaf in the middle 7, then arrange the sea bass on an oven tray, grease the surface of the fish and bake for 15 minutes in the oven 9. Once ready, flavor with a few basil leaves and your baked sea bass is ready to be served 9.

How to store

Once the baked sea bass is ready, it is best enjoyed right away, although you can store it in the refrigerator for no longer than a day.

Freezing is not recommended once cooked.


You can prepare this dish using frozen sea bass, just leave it to defrost for at least 8-12 hours in the refrigerator.

Once baked, when you arrange the fish on a serving dish, douse it in the sauce left over after baking, or collect the bottom and blend it in a mixer or puree maker, to make a creamy and homogeneous sauce.