Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 2
Simple, healthy, and seriously good! This whole baked sea bass is another one of my favorite fish recipes. The sea bass is marinated in an easy, flavorful mix of lemon, garlic, tomato, herbs, and other spices. For a full meal, serve this with grilled, fried, or roasted potatoes. This also pairs excellently with plantains.
1 small onion, sliced and divided
2 white fish (sea bass, red snapper, or tilapia), about 1-2 lbs; scaled and gutted white fish
½ bunch parsley
½ bunch basil
1 small tomato
4-5 garlic cloves
salt and pepper to season
½ -1 c. water or oil
1-2 c. cherry tomatoes
1 lemon (or limes)
1 tbsp chicken bouillon or cubes, optional
How to make Whole Baked Sea Bass
Step 1: On each side of the fish, make 3 to 4 diagonal cuts all the way right through the bone.
Step 2: Over the fish, squeeze some lemon and season with salt and pepper. Set aside.
Step 3: To a food processor or blender, add the chopped parsley, half-sliced onion, basil, tomato, and garlic. Pulse while adding water/oil as needed until you have a puree. You can add the chicken bouillon to the puree if desired and mix well until blended.
Step 4: Over the fish, pour the marinade. Flip gently a few times until the fish is coated inside and out.
Step 5: Allow the fish to marinate for up to 24 hours in the fridge for best results.
Step 6: Oil the bottom of a roasting pan using cooking spray. This will prevent the fish from sticking to the pan. On the fish, drizzle 2 tbsp of water/oil. Add the cherry tomatoes and the remaining onion slices.
Step 7: In a roasting pan, bake the fish for about 15 to 20 minutes at 450 degrees F or 232 degrees C, leaving the pan open. Baking time varies depending on the thickness of the fish.
Step 8: Remove from the oven when done and serve the whole baked sea bass warm with potatoes or plantains. Enjoy!
When buying fish, always check the eyes as it is a great indicator that the fish is fresh and healthy (should be we, plump, crystal clear, and shiny). The fish should have no bruises and no foul smell. And the grills should be bright red.
Unless cooking on a rack, there is no need to flip the fish over.
Omit the chicken bouillon and just add salt if you want this completely paleo.
For easier clean-up, bake the fish on foil or parchment paper. Before adding the fish, coat it with cooking spray to prevent the dish from sticking to the pan.
According to preference and dietary needs, adjust the oil. For this recipe, I use half each of the water and cooking oil.
You can also use this marinade on fish fillets. Simply decrease the cooking time and grease the pan to prevent the fillets from sticking. Cook the fillets for about 12 minutes. Adjust the cooking time accordingly depending on the thickness of the fish.
Calories: 259kcal (13%)| Carbohydrates: 12g (4%)| Protein: 2g (4%)| Sodium: 406mg (18%)| Potassium: 324mg (9%)| Fiber: 2g (8%)| Sugar: 5g (6%)| Vitamin A: 585IU (12%)| Vitamin C: 40mg (48%)| Calcium: 35mg (4%)| Iron: 0.8mg (4%)
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