Baked Sea Bass with Fennel, Lemon, Basil, and Olives Recipe
Introduction
This baked sea bass with fennel is a simple yet elegant dish that highlights fresh Mediterranean flavors. The combination of aromatic fennel, zesty lemon, and fragrant basil perfectly complements the delicate fish, making it ideal for a healthy weeknight dinner or a special occasion.
Ingredients
- 2 small sea bass, scaled and gutted (ask your fishmonger to do this)
- 1 fennel bulb, sliced
- 1 lemon, sliced
- Handful basil leaves, roughly torn
- Small handful black olives
- 1 tbsp olive oil
Instructions
- Step 1: Preheat your oven to 200°C (180°C fan)/gas mark 6. Rinse the sea bass under cold water and pat them dry with paper towels.
- Step 2: Season the fish all over with salt and pepper. Stuff the cavity of each fish with some slices of fennel, lemon, and torn basil leaves.
- Step 3: In a roasting tin, scatter the remaining fennel slices, lemon slices, basil, and black olives to create a flavorful bed for the fish.
- Step 4: Place the stuffed sea bass on top of the fennel and olives. Drizzle each fish with olive oil.
- Step 5: Bake in the preheated oven for about 30 minutes, or until the fish is cooked through and the skin is starting to brown.
Tips & Variations
- For extra flavor, add a few garlic cloves to the roasting tin alongside the fennel and olives.
- Try substituting basil with fresh thyme or parsley for a different herb profile.
- If you prefer a crisper skin, finish the fish under the grill for 2-3 minutes after baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in the oven at a low temperature to avoid drying out the fish. It’s best enjoyed fresh, but can be served cold in salads or sandwiches.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sea bass for this recipe?
Yes, you can use frozen sea bass. Thaw it thoroughly in the refrigerator before cooking, and pat it dry to ensure a crisp skin and even cooking.
What can I serve with baked sea bass and fennel?
This dish pairs well with simple sides like roasted potatoes, steamed green beans, or a fresh green salad for a light, balanced meal.
Print
Baked Sea Bass with Fennel, Lemon, Basil, and Olives Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This delightful baked sea bass recipe features whole fish stuffed with fresh fennel, lemon, and basil, roasted to perfection alongside black olives and aromatic herbs. The result is a light, flavorful dish with a Mediterranean touch, ideal for a healthy and elegant meal.
Ingredients
Fish and Aromatics
- 2 small sea bass, scaled and gutted
- 1 fennel bulb, sliced
- 1 lemon, sliced
- Handful basil leaves, roughly torn
- Small handful black olives
Seasoning
- 1 tbsp olive oil
- Salt, to season
- Black pepper, to season
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan) or gas mark 6 to ensure it reaches the correct temperature for baking the sea bass evenly.
- Prepare the Fish: Rinse the sea bass under cold water and pat dry thoroughly with paper towels to remove excess moisture. Season the outside and inside cavity of the fish with salt and freshly ground black pepper.
- Stuff the Fish: Fill the cavity of each sea bass with a few slices of fennel, lemon slices, and torn basil leaves, which will infuse the fish with fresh, aromatic flavors during baking.
- Arrange in Roasting Tin: Scatter the remaining fennel slices, lemon slices, torn basil, and black olives evenly in a roasting tin. Place the stuffed sea bass on top of the bed of fennel and lemon.
- Drizzle with Olive Oil: Drizzle about 1 tablespoon of olive oil over each fish to keep the flesh moist and add richness during cooking.
- Bake the Sea Bass: Place the roasting tin in the preheated oven and bake for approximately 30 minutes, or until the fish is cooked through, skin starts to brown lightly, and the flesh flakes easily when tested with a fork.
- Serve: Remove the fish carefully from the oven and serve immediately, spooning some of the roasted fennel, olives, and lemon from the roasting tin onto the plate for a complete dish.
Notes
- Make sure the fish is properly gutted and scaled; ask your fishmonger to prepare it if needed.
- You can add fresh herbs like thyme or rosemary for additional aroma if desired.
- Serve with a simple green salad or steamed vegetables for a balanced meal.
- Cooking time may vary depending on the size of the sea bass, so check for doneness accordingly.
- Use a roasting tin that fits the fish comfortably to allow even cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked sea bass, fennel, Mediterranean fish recipe, healthy fish dish, roasted sea bass, lemon and herbs fish
