Baked sea bass with lemon & herbs (with Tarator sauce)

Baked sea bass with lemon & herbs (with Tarator sauce)

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(3 ratings)

40-50 mins for the fish, 10-15 mins for the sauce

Easy

Serves 4
This delicious fish dish is the perfect alternative to a Sunday roast

Nutrition and extra info

Nutrition: per serving (for the fish only)

  • kcal371
  • fat11g
  • saturates2g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein66g
  • salt0.6g
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Ingredients

  • 1 whole sea bass, about 1.8kg/4lb, gutted and scaled
  • 1-2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large lemon, thinly sliced (peel and all)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 garlic clove, crushed flat
  • a handful of fresh soft herbs, eg parsley, fennel, dill, tarragon, basil (either one single herb or a mixture)
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the tarator sauce

  • 50g blanched almond
  • 50g pine nut
  • 2 large, thin slices of white bread, crusts removed
  • 2 garlic clove, crushed and roughly chopped
  • juice of ½ lemon, plus a squeeze
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150ml extra-virgin olive oil
  • about 2 tbsp or so fish stock or cold water

Method

  1. Preheat the oven to 230C/gas 8/fan210C. Pat the fish dry with kitchen paper, inside and out. Rub the skin with oil and season with salt and pepper. Lay three-quarters of the lemon slices on a heavy baking sheet and place the fish on top (see tip). Stuff the belly with the remaining lemon, the garlic and plenty of herbs, then season.

  2. Bake the fish for 30 minutes or until the flesh is opaque at its thickest part – slide a knife into the backbone area to heck.

  3. To serve, first gently peel the skin back, then lift off a chunk of the back fillet and a chunk of the belly to make one serving: each side should yield 2 portions. Use any lemon slices that are nicely brown, rather than jet-black, as a garnish.

    FOR THE TARATOR SAUCE

  4. Put the nuts in a food processor and whizz to a fine powder.Wet the bread, then squeeze out all the moisture. Crumble it into the nuts, add the garlic and whizz to combine thoroughly.

  5. Add the lemon juice, a pinch of salt and a good grinding of pepper. Start pouring the olive oil in through the feeder tube, in a steady, fine trickle. Once the oil is incorporated, the sauce will be very smooth but rather solid, so add enough water (or stock) to let the sauce down to a thick, creamy consistency.

  6. Finally, taste the sauce, adjust the seasoning and add a little more lemon juice if necessary.

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Comments, questions and tips

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Comments (5)

soraya12's picture
1

I was trying this out for Christmas. This does not go with roast veg, is far too garlicky and the sauce is wierd. Ruined some very nice sea bass.

dudock's picture
4

cracking recipe. one of the best fishes i've made. i thoght i had pine nuts but didn't so substiuted pistasio, which worked well.

domnadz's picture
4

Used tarragon and lemon and it tasted delicious. Really easy simple dish.

domnadz's picture
4

Used tarragon and lemon and it tasted delicious. Really easy simple dish.

diddydee1's picture

I used a jar of mixed herbs with the fresh lemons and it turned out lovely and tasted fantastic. I would definetly reccomend anyone who likes sea bass to try this.

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