Mediterranean Sea Bass
Whole roasted sea bass stuffed with lemon slices and fresh parsley, drizzled with olive oil.
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Ingredients
- 2 pounds Whole European Sea Bass (Branzino), scaled and gutted
- 0.25 cup Extra virgin olive oil
- 2 whole Lemons, thinly sliced
- 1 bunch Fresh flat-leaf parsley
- 4 cloves Garlic cloves, thinly sliced
- 1 teaspoon Dried oregano
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Dry white wine (like Pinot Grigio)(optional)
- 1 cup Cherry tomatoes, halved(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease with olive oil.
- 2
Rinse the sea bass under cold water and pat the skin and the cavity extremely dry with paper towels to ensure a crispy skin.
- 3
Make three shallow diagonal slashes on both sides of the fish to allow heat and seasoning to penetrate.
- 4
Rub the inside and outside of the fish with olive oil, then season generously with sea salt, black pepper, and dried oregano.
- 5
Stuff the cavity of each fish with the lemon slices, fresh parsley sprigs, and the sliced garlic.
- 6
Place the fish on the baking sheet, scatter cherry tomatoes around it if using, and pour the white wine onto the base of the pan.
- 7
Roast in the center of the oven for 18 to 22 minutes, or until the flesh is opaque and flakes easily with a fork.
- 8
Remove from the oven and let rest for 5 minutes before drizzling with a final touch of fresh olive oil and serving.
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